YOGURT CAKE
With Blueberries
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Ingredients
- 400 g Flour
- 2 tsp Baking powder
- ½ tsp Salt
- 250 g Emborg Yogurt
- 250 g Sugar
- 3 Eggs
- 100 g Emborg Butter
Topping:
- 200 g Emborg Mascarpone
- 1 tbsp Blueberry marmalade
- 50 g Icing sugar
Method
Mix flour, baking powder and salt together. Whisk eggs and add the flour mixture a little at a time. Turn the blueberries into the batter. Bake in a rectangular pan for 60 minutes at 200°C. Allow the cake to cool on a rack.
Mix the mascarpone with the blueberry jam and icing sugar. Spread the mixture on top of the cake and cut into slices.
