Yoghurt Cake with Blackberry Coulis

The English language does my head in. You can spell yoghurt/yogurt/yoghourt too many ways. Apparently  yoghurt is the most widely-used spelling in Australia. That's how I always spell it, then spellcheck crushes my self confidence by offering me myriad other options. It's the dairy equivalent of the papadum/pappdum/poppadom/poppodum.  Aaargghh!!!



Yoghurt Cake with Blackberry Coulis
adapted from here

For the Cake:
280g Greek yoghurt
220g caster sugar
1 teaspoon vanilla extract
80ml sunflower oil
2 eggs, at room temperature
250g plain flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Finely grated zest of a lemon
Finely grated zest of an orange (I used a blood orange)
Icing sugar, for dusting
Pouring cream or extra yoghurt for serving

For the Coulis:
350g frozen blackberries, thawed
3 tablespoons caster sugar
2 tablespoons water
1 tablespoon lime juice

Make the Cake:
Preheat the oven to 170C.  Grease and line the base and sides of a round 20cm springform cake pan with baking paper.

In a large mixing bowl, combine the yoghurt, sugar and vanilla and whisk until smooth.  Add the oil and whisk until combined.  Add the eggs one at at time beating well after each addition.

In a separate bowl, sift the flour, baking powder and baking soda.  Add this dry mixture to the wet ingredients and stir until just combined.

Spoon the batter into the prepared pan and bake for 40 - 45 minutes, until a skewer inserted into the centre comes out clean.  Allow to cool completely in the pan before dusting with icing sugar.

Make the Coulis:
Put all the coulis ingredients into a food processor, then strain it through a fine sieve.  Discard the seeds and serve the coulis with the cake and some extra yoghurt or pouring cream.