Slice of yogurt loaf cake with berries

Ingredients

For 1 serving

• All-purpose flour30 g
• Eggs15 g
• Plain nonfat yogurt30 g
• Sugar10 g
• Sunflower oil5 g
• Baking powder2 g
• Raspberries60 g
• Blueberries60 g

Contains: gluten, lactose, eggs,

In season: June – August

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion loaf tin (about 25 cm) multiply them by 8, except the berries. Line the tin with wetted and wrung-out baking paper.
2. In a bowl beat the eggs with the sugar using an electric whisk for 3–4 minutes, until pale and fluffy; add the yogurt and sunflower oil and mix.
3. Sift in the flour with the baking powder and fold in with a spatula, from the bottom up, until the batter is smooth.
4. Pour into the tin and bake for about 40 minutes, until risen, golden and cracked along the centre and a skewer pushed in there comes out dry; if the top browns too much, cover it with a sheet of baking paper.
5. Leave it to cool in the tin for about ten minutes, then turn it out onto a rack.
6. Gently rinse the raspberries and blueberries and serve a slice with the berries alongside.