- 1 punnet Driscoll's blackberries (125 gram)
- 1 punnet Driscoll's raspberries (125g)
- 1 punnet Driscoll's blueberries (125 g)
- 10½ ounces/300 gram Greek 0% yogurt
- 7 ounces/200 gram light brown sugar
- 2 ounces/60 gram sunflower oil
- ½ teaspoon salt
- 1 teaspoon grated orange zest
- 2 eggs
- 9 ounces/250 gram plain flour
- 2 teaspoons baking powder
- 3 ounces/80 gram of icing sugar
- 1½ teaspoon grated lime zest
- Fresh mint for garnishing
- 14 ounces/400 gram of cream cheese at room temperature
- 7 ounces/200 gram Greek 0% yogurt
- 1 teaspoon vanilla extract
65 min | 1 cake 8 - 12 pieces | snacking | easter | picnic
- Pre heat the oven to 175°C.
- Line the bottom of a loose bottom tin with baking paper and brush the sides with butter.
- Mix the baking powder with the flour.
- Mix together in a large bowl the Greek yogurt, light brown sugar, sunflower oil, salt, orange zest and eggs.
- Sieve the flour into the mixture and stir to get a smooth batter.
- Pour into the tin and smooth the top.
- Place the baking tin in the oven and bake the cake for 40 up to 45 minutes.
- Leave to cool down to room temperature.
- Cut the cake horizontally in half with a serrated knife.
- Mix the cream cheese, Greek yogurt and vanilla extract in a bowl with a hand blender.
- Gradually add sugar and lime zest and keep mixing.
- Mix until the sugar has been dissolved.
- Add the blackberries, blueberries and raspberries carefully to a large bowl.
- Place the bottom half of the cake on a gateau stand or large plate.
- Spread half of the icing on the cake.
- Put half of the fruit on top.
- Spread the bottom of the top half of the cake with icing and put on top of the fruit layer.
- Spread the rest of the icing on top of the cake and scatter with fruit.
- Finish with small sprigs of mint.