Hello everyone and welcome to Monday! Aran over at Cannelle et Vanille has a special sweet treat for us! I love cake, any kind, any time, any place. How about you? You will see this recipe is easy and simple, one reason I lean towards Aran’s creations. I like simplicity in every form, especially when it comes to breakfast. While this three berry and yogurt cake is great for breakfast it could also be a perfect housewarming gift, get well soon gesture, or simply to just enjoy with your family. Let’s have a look, shall we?
Three berry-yogurt pudding-like cake
By Aran Goyoaga
Note: You can use any fruit you would like for this cake and you can make it without the crumb topping as well, which will yield a slightly drier version.
1/4 cup (50 g) light brown sugar
1/4 cup (25 g) almond flour
3 tablespoons superfine brown rice flour
1/4 teaspoon fine sea salt
3 tablespoons unsalted butter, room temperature
Combine the first four ingredients in a bowl. Add the butter and work it between fingers until it is sandy. Freeze for 30 minutes.
3/4 cup (150 g) light brown sugar
1/2 cup (100 g) natural cane sugar
2 teaspoons finely grated lemon zest
8 tablespoons (110 g) unsalted butter, room temperature
2 eggs, room temperature
1/2 cup (125 ml) whole-milk yogurt
1/4 cup (60 ml) olive oil
3/4 cup (105 g) superfine brown rice flour
1/2 cup (50 g) almond flour
1/3 cup (45 g) millet flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
3 ounces (90 g) red raspberries
3 ounces (90 g) yellow raspberries
3 ounces (90 g) yellow currants
Preheat oven to 350F (180C). Butter the bottom and sides of a tube pan and set aside.
Combine the brown sugar, natural cane sugar, and lemon zest in the bowl of a stand mixer. Work the sugar and zest between fingers to release the oils in the zest. Add the soft butter and mix together with paddle attachment over medium speed for 1 minute.
Add the eggs one at a time and mix in between. Scrape the sides and bottom of the bowl and mix well.
Add the yogurt and olive oil and mix to combine.
Add the superfine brown rice flour, almond flour, millet flour, baking powder, and salt and mix until the dry ingredients have been incorporated into the batter.
Transfer the batter into the prepared tube pan. Top with all the berries and the frozen crumb topping. Bake in the middle rack in the oven for 50 minutes to an hour until the crumb topping is golden brown and cake set. The cake is very moist inside so even when inserting a toothpick in the middle, might seem a bit wet. Remove cake from oven and let it cool completely on a cooling rack. It might sink a bit and that is normal. When the cake is completely cool, invert it onto the cooling rack and then onto a plate. It can be stored in the refrigerator wrapped in plastic wrap and it gets moister overnight.
I hope you enjoy making this cake with your friends and family, I know I will. I wish you all a wonderful day, full of the sweet joys in life.
Photography by Aran Goyoaga.