Blackberry Buffalo Yogurt Cake

By Anthony Silvio

Blackerries, with their juicy tart and sweet flavour, make for the perfect berry to spike into a tea cake. Made with the addition of luscious Buffalo Yoghurt, the cake is moist and fluffy topped with a sprinkling of cinnamon sugar. Pop the kettle on!



  • ¾ cup Buffalo Yogurt
  • ½ cup Extra Virgin Olive Oil (or melted unsalted butter)
  • 3 large Free Range Eggs
  • 1 cup Raw Caster Sugar
  • 1 tsp Vanilla Bean Paste
  • 1 cup Plain Flour
  • ⅓ cup Almond Meal
  • ¼ cup Wholemeal Spelt Flour
  • 1 tsp Baking Powder
  • ½ tsp Bicarbonate Soda
  • ¼ tsp Fine Sea Salt
  • 250g Fresh Blackberries


  • 2 Tbsp Raw Caster Sugar
  • ½ tsp Cinnamon Powder


Preheat oven to 180°C fan forced and line a 20cm springform cake tin.

In a bowl, whisk together all the dry ingredients and set aside for later.

In the bowl of your stand mixer, mix the eggs, oil, vanilla bean paste and sugar on high speed for 4 mins with the whisk attachment.

While this is happening, gently stir 1 TBSP of the dry ingredients through the blackberries in a small bowl to coat them. This will help prevent all the berries from “bleeding” their colour through and sinking to the bottom of the cake during baking.

When the wet mix has become light and fluffy stop the machine and change to the flat beater attachment.

On low speed, add a third of the dry ingredients and buffalo yoghurt together at a time, mixing for just a moment in between each addition. Don’t overmix.

Use a cake spatula to gently fold the blackberries through and scrape the mixture into the prepared cake tin.

Mix together the sugar and cinnamon for the topping and sprinkle it all over.

Bake for 50-55 minutes, or until a skewer inserted comes out clean.

Allow the cake to cool in the tin for 20 minutes before removing from the tin to cool completely.