Juicy berry cake

Total time: 1hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 267 Kcal, 5g Protein, 23g Carbohydrates, 16g Fat


  • Cake mixture
  • 200 g butter, soft
  • 200 g sugar
  • 0.25 tsp salt
  • 4 eggs
  • 100 g plain yoghurt
  • To fill
  • 200 g white flour
  • 1 tsp baking powder
  • 100 g shelled ground almonds
  • 250 g red currants
  • 125 g raspberries
  • To decorate
  • icing sugar to dust
  • Utensils
  • One loaf tin (approx. 30 cm), lined with baking paper

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  • Cake mixture

    Whisk the butter, sugar and salt in a bowl. Whisk in the eggs one at a time, mix in the yoghurt.
  • To fill

    Combine the flour, almonds and baking powder, mix in. Transfer the cake mixture to the prepared tin, scatter the berries over the top, press down gently.
  • To bake

    Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.
  • To decorate

    Dust the cake with icing sugar.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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