Shattered blueberry and yoghurt cake

Shattered blueberry and yoghurt cake

By
From
Green Kitchen At Home
Serves
8
Photographer
David Frenkiel

No, we didn’t accidentally drop this cake on the ground before serving it. We shattered it into pieces on purpose! We got the idea from a deconstructed chocolate cake we had at a Copenhagen rooftop restaurant a couple of years ago. By shattering the cake and layering the pieces with yoghurt and whipped cream it looks even more decadent and it also turns the serving process into a lottery, as the pieces come in all shapes and sizes. As spectacular as it might look, the great flavour and texture are actually our favourite things about this cake. Light, moist and sweet, with pieces of blueberries breaking through.

We use this cake as a standard birthday cake in our family. For our daughter Elsa’s 6th birthday we omitted the berries, doubled the recipe and shaped the cake as a fairy (obviously not shattered!).

Ingredients

Quantity Ingredient

Dry ingredients

Quantity Ingredient
100g rolled oats
100g almond flour
80g rice flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/4 teaspoon ground vanilla
or 1/2 teaspoon vanilla extract

Wet ingredients

Quantity Ingredient
100g butter, at room temperature
160ml pure maple syrup
or runny honey
1 unwaxed lemon, zested
250ml full-fat plain unsweetened yoghurt
3 free-range eggs, separated
300g blueberries, or berries of choice, fresh or frozen (thawed)

To serve

Quantity Ingredient
full-fat plain unsweetened yoghurt
whipped cream
fresh berries of choice

Method

  1. Preheat the oven to 180°C, grease a 20 cm springform cake tin and line it with parchment paper.
  2. Place the oats in a food processor and blend until the texture resembles coarse flour. Transfer to a large mixing bowl, add the rest of the dry ingredients and stir until combined. Make a well in the centre and set aside while you prepare the wet ingredients.
  3. Cut the butter into cubes and add it to the bowl of a stand mixer along with the maple syrup and lemon zest and mix until well combined and creamy. Add the yoghurt and egg yolks, mix until just combined and set aside.
  4. Place the egg whites in a clean, dry bowl of the stand mixer or in a mediumsized mixing bowl and beat until soft peaks form. Using a spatula, gently fold the wet ingredients, followed by the egg whites and half the blueberries, into the dry ingredients until just combined, making sure not to over-mix as the cake will be compact otherwise.
  5. Pour the cake batter into the tin, scatter the remaining blueberries on top and bake for about 1 hour or until golden and a skewer inserted in the centre of the cake comes out clean. Remove from the oven and set aside to cool slightly in the tin before transferring to a wire rack to cool completely. Store the cake at room temperature in an airtight container and it will keep for 3–5 days.
  6. When ready to serve, carefully break the cake up into different-sized pieces and separate them slightly, while still maintaining the overall circular shape of the cake. Serve topped with dollops of yoghurt, cream and a scattering of berries.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again