Preparation time is 25minutes
Cook time is 45minutes
Total time is 1hours 10minutes
Serve is for 10 people
Unable to load
Difficulty level: 3 out of 4
13 Ingredients
- 1/3 cup plain flour
- 1 1/2 cup self-raising flour
- 185grams butter, melted
- 2 lemon, rind finely grated 1 tbs, 1/4 cup of juice
- 1/4 cup lemon, juiced
- 1 cup frozen blackberries
- 2/3 cup Greek-style yoghurt
- 3/4 cup natvia sweetener
- 4 eggs, lightly beaten
- 1 cup almond meal
- 1/3 cup slivered almonds
- 1/4 cup pine nuts
- 250grams mascarpone
Method
Step 1 of 4
Preheat oven to 170°C. Grease a 24cm round springform cake pan. Line base and side with baking paper.
Step 2 of 4
Sift flours into a large bowl. Stir in almond meal, 2/3 cup of the Natvia, yoghurt, eggs, butter, rind and juice.
Step 3 of 4
Spread mixture into prepared pan and smooth top. Scatter with blackberries, pine nuts and almonds. Bake for 45 minutes or until skewer inserted into centre comes out clean. Stand cake in pan for 15 minutes before transferring onto a wire rack to cool.
Step 4 of 4
Place mascarpone and remaining Natvia in a small bowl and stir to combine. Serve cake with mascarpone on the side.
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.