At first glance, this blackberry lemon tahini yogurt cake made from different ingredients may seem unfamiliar, but no matter how much you love sweet and creamy cakes, this recipe will become your favorite.
In this recipe, we are going to show you a healthy and easy dessert that will be ready in no time. We are using Kalleh full cream yogurt 10%, fresh blackberries, lemons, olive oil, and tahini.
Despite the different ingredients, the blackberry lemon tahini yogurt cake has an appetizing flavor. Lemon’s unique aroma along with the sour and sweet flavor of blackberry and creamy yogurt is going to melt everyone’s heart.
Using the Kalleh full cream yogurt is the best option for this recipe because it has a mild flavor and also contains a high amount of fat-soluble vitamins including E, A, and D. It can be a healthy and delicious snack or afternoon treat for your loved ones.
Preheat the oven to 350F. Grease a 22 cm cake tin with an oil spray and line it with parchment paper. Set aside.
In a large bowl, add the sifted flour, 18 tablespoons of sugar, salt, baking powder, eggs, full cream yogurt %10, and oil; stir to mix until you have a smooth texture.
Then, fold the blackberries. Be careful not to crush them. Pour the batter into the prepared cake pan.
Mix tahini and lemon juice in a bowl and pour over the cake batter. Then sprinkle on the remaining four tablespoons of sugar. Bake in the oven for 50 to 60 minutes until an inserted toothpick comes out clean.
Remove the cake from the oven and place it on a cutting board to cool for thirty minutes. Then remove from the pan and let it rest for 10 minutes. Once cooled, slice it and serve on your favorite plates. You can use grated lemon, blackberry, and creamy yogurt to decorate it. This cake tastes amazing.
The interesting thing about this cake is using blackberries. You can also replace them with cherries, strawberries, and raspberries. This cake can be cooked with the special fruits of each season.
You can serve this cake cold or warm with milk and tea. This cake can be stored at room temperature for two days.