Wild Fruit Yogurt Cake

An acquaintance of mine sent me this recipe by email. I found it so fabulous that I made it straight away for a surprise birthday celebration for a good friend. It was a real delight, I assure you! The soft cake soaks up the strawberry juices, the whipped cream adds an airy richness, the berries give a little acidity and the mint brings freshness to everything. It is a perfect combination of flavours and should be eaten without moderation!

Ingredients:

4 eggs

1 wild fruit yogurt with pieces

2 yogurt pots of sugar (or 3 if you like very sweet cakes)

1 yogurt pot of oil (sunflower)

3 yogurt pots of self-raising flour

150 g sliced strawberries

50 g blueberries

Preparation:

1. Pre-heat the oven to 180ºC.

2. Add the eggs, yogurt, sugar, oil and flour to a large bowl.

3. Mix well.

4. Add the sliced ​​strawberries and the blueberries towards the end and don’t mix much after doing so.

5. Place in a greased mould that has been sprinkled with flour.

6. Bake in the oven for about 40 mins.

7. Allow to cool in the mould.

Topping:

250 ml cream

1 tablespoon of sugar

Berries (blackberries, raspberries, blueberries and strawberries)

6 mint leaves

Whip the cream with a little sugar. When ready, pour over the cake and decorate with berries and mint.