Lime Yogurt Cake with Blackberry Sauce

This is a recipe that I made simply because I happened to have all of the ingredients in the fridge and they needed to be used before funky organisms started growing on them.

Actually, that is kind how I would describe my body right now, very funky with many weird discolorations. Whatever could I mean by that, you ask? Well, over the past month I managed to slice my finger in such a way that the wound required stitches. Then, I ran a half-marathon that completely bruised and discolored three toe-nails, one of which is about to fall off. Ewww, gross. Yes, that is gross and no, I am not apologizing. Right now, I have more cuts and bruises on me than a prize-fighter and a sick side of me is kind of proud of it. So, now, dear reader, that you have a horrified look on your face, the answer to your question is yes, I have had therapy and yes, I probably most definitely dropped out way too early.

So, on that happy note, about this cake. I made a few changes to the recipe that was posted on Smitten Kitchen. The most important modification is that I used olive oil on the first try and found that it completely overpowered the other flavors in the cake. On the second try, I used vegetable oil and it worked beautifully. That white stuff in the picture is creme fresh with a teaspoon of honey mixed in. Excellent! You can also add vanilla ice cream and I am sure that would also be delicious.

Enjoy! AJ


Adapted from Smitten Kitchen

Cake
1 cup whole milk plain unsweetened yogurt (preferably Greek)
1/3 cup vegetable oil
1 cup sugar
zest of one lime
1/4 cup lime juice
2 eggs
1 2/3 cups all-purpose flour
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
1 teaspoon cardamom
1/2 teaspoon cinnamon

Sauce
12 ounces fresh blackberries (frozen should work as well, but you should start with half the water)
1/4 cup water
3 tablespoons sugar
1 tablespoon fresh lime juice

Make the cake: Preheat the oven to 350 degrees. Grease the sides of a 9-inch round cake pan or springform pan with PAM.

In a large mixing bowl, whisk together the yogurt, oil, sugar, lime zest and juice. Add the eggs one by one, whisking well after each addition. Sift flour, baking powder, baking soda, cardamom, cinnamon and salt together and pour over the yogurt batter. Stir with a spoon until just combined.

Pour the batter into the prepared cake pan and bake for 35 to 40 minutes, until the top is golden brown and a knife inserted in the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you’re using the springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.

Make sauce: Combine blackberries, water, sugar and lime juice in blender or food processor. Purée until very smooth, then press through a fine mesh strainer to remove the seeds. Cover and refrigerate until cold.