This blueberry gateau recipe was the very first one I posted on Loaf Story (my previous blog) nearly two years ago, mamma mia! time flies!
And yes, it still remains the most loved cake in our house.
It took many Easter gatherings to realise that, considering ridiculous amount of food we consume over holidays anyway, an Easter Sunday dessert should be light.
That’s why this year, instead of baking traditional Polish cheesecake, I went for a lighter, yet still very creamy, version with a Greek yoghurt.
Also, since it is a totally fuss-free recipe, before baking, I let myself indulge in this fab weather first…
Ok, less talking, more baking now 🙂
To bake this beautiful blubbery cake you need;
For the sponge
- 4 large eggs
- 1 tea spoon vanilla extract
- 200 g caster sugar
- 75 g sifted plain flour
- 50 g ground almonds
For the yogurt mixture
- 500 g Greek yogurt
- 4 table spoons maple syrup
- 250 g fresh blueberries
- zest of half lemon
- icing sugar to dust
First, preheat the oven to 180C ( 160C fan), in 15 minutes the sponge will go in, yes, it’s that quick!
Now, line a 20.5cm cake tin with baking parchment – I am using a heart shaped tin this time, love is in the air 🙂
Put the eggs, sugar and vanilla extract in a bowl and whisk it with an electric hand whisk for 10 minutes at least, until the mixture is pale and moussey. You should also see air bubbles.
Then, using a metal spoon, fold in the sifted flour and ground almonds. Try not to knock out the air.
Now, pour the misture into the prepared tin and bake for 35 minutes. The sponge is ready when is golden and is beginning to pull away from the sides of the parchment paper. Turn the tin upside down on to a wire rack or a chopping board and leave to cool completely.
First, beat together the yogurt, maple syrup and lemon zest. I always do it while the sponge is in the oven therefore put the mixture into the fridge once it’s ready.
When your sponge is cool completely, cut it in half horizontally.
Spread half the yogurt mix over the base and top it with most of the blueberries.
Then, put the other sponge half on top of the blueberries and spread the remaining yogurt mix over.
Enjoy guys and let me know how you find it!