Lemon & Blackberry Cake with Vanilla & Juniper Frosting

Ingredients

25 minutes preparation time + 50 minutes cooking time

12

Cake

• 1 cup (190g) extra virgin olive oil
• 1 1⁄4 cups (240g) raw castor sugar or castor sugar
• 1 tablespoon (10g) vanilla paste or extract
• Zest of 2 lemons
• 3 eggs
• 2 cups (240g) plain/all-purpose flour
• 1⁄2 cup (60g) almond meal
• 1 teaspoon baking powder
• 1⁄2 teaspoon bi-carb soda
• 1⁄2 teaspoon sea salt
• 1 cup (215g) thick natural unsweetened Greek yoghurt
• Juice of 2 lemons, about 1⁄2 cup juice
• 1 cup (125g) fresh or frozen blackberries

Frosting

• 500g cream cheese
• 3⁄4 cup (90g) icing sugar
• 2 tablespoons (20g) vanilla bean paste
• 1 teaspoon juniper berries, crushed in a mortar and pestle or spice grinder

Toppings

• Zest of 1 lemon
• 1 teaspoon juniper berries, crushed in a mortar and pestle or spice grinder
• Fresh blackberries, optional

Method

Cake

1. Preheat your oven to 180°C/350°F (fan-forced).
2. In a large mixing bowl combine the olive oil, sugar, vanilla, and lemon zest, and whisk well until combined.
3. Add the eggs and whisk until combined and smooth.
4. Fold in the flour, almond meal, baking powder, bi-carb soda, and sea salt.
5. Gently stir through the yoghurt and lemon juice until smooth.
6. Now gently fold through the blackberries.
7. Pour mixture into a pre-lined 23cm/9inch round cake tin.
8. Bake for 50 minutes, until a skewer comes out clean.
9. Remove from the oven and set aside to cool completely.

Frosting

1. Beat the cream cheese until smooth.
2. Add the vanilla and icing sugar and beat until super smooth.
3. Add the ground juniper berries and beat until incorporated.
4. Set aside until ready to use.

To Assemble

1. Place the completely cooled cake onto a serving plate.
2. Top with the frosting and smooth it out with the back of a spoon.
3. Top the cake with fresh blackberries, lemon zest, and crushed juniper berries.