Yoghurt, blackberry and olive oil loaf cake


  • 5 tbsp (60 ml/¼ cup) mild extra virgin olive oil
  • 1½ tbsp (16 g) baking powder
  • icing sugar, for dusting
  • 5 tbsp (125 g/½ cup) thick Greek yoghurt
  • 125 g blackberries
  • 2-3 tbsp flaked almonds 
  • finely grated zest of 1 lemon
  • 10 tbsp (150 g) caster sugar
  • 3 eggs
  • 1 vanilla bean, split and seeds scraped or 1 tsp vanilla paste
  • 17 tbsp (230 g/1½ cups) “00” flour or regular plain flour


  1. Preheat the oven to 180°C. Grease and line a 13 cm x 28 cm loaf tin with baking paper.
  2. Place the sugar and eggs in a bowl and whisk until creamy. Add the yoghurt, oil, flour and baking powder and mix until smooth, then stir in the vanilla and lemon zest. Gently stir in three-quarters of the blackberries, the pour into the prepared tin. Top with the remaining berries and the almond flakes. Bake for 40-45 minutes or until pale golden and a skewer withdraws clean.
  3. Cool in the tin then turn out onto a rack to cool completely. Serve as it is or dusted with icing sugar or with a dollop of yoghurt or a scoop of gelato.