Blackberry Orange Yoghurt Cake

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Blackberry & Orange Yoghurt Cake

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Ingredients

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125g butter, softened
250g Castor Sugar
3 large eggs
165ml Plain Yoghurt
1 orange, zested
220g cake flour
2 tsp baking powder
2 cups blackberries

For the icing:

100ml Plain Yoghurt
350g Icing Sugar, sifted
Few tablespoons Orange Juice[/et_pb_text][/et_pb_column][et_pb_column type=”2_3″ _builder_version=”3.25″ custom_padding=”|||” custom_padding__hover=”|||”][et_pb_text admin_label=”Title” _builder_version=”4.5.3″ text_font=”Poppins||||||||” text_text_color=”#1e1e1e” text_font_size=”26px” header_3_font=”Poppins||||||||” header_3_font_size=”26px” animation_style=”fold” animation_direction=”left” animation_intensity_fold=”5%” animation_starting_opacity=”100%”]

Instructions

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Beat together butter and castor sugar until light and fluffy.

Whisk in eggs, yoghurt and orange zest.

Sift together flour and baking powder then fold into the wet ingredients.

Gently fold in the blackberries, then spoon batter into the bundt tin then level the top.

Bake for about 45 – 50 minutes or until a skewer inserted into the cake comes out clean.

Leave to cool in the tin for 5 minutes before unmoulding and cooling completely on a wire rack.

Whisk together the yoghurt and icing sugar, using some orange juice to loosen until correct consistency.

Drizzle the icing onto the cooled cake
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