1 cup vegetable oil
1 ½ cup caster sugar
375ml natural Greek yoghurt
2 cups self-raising flour
100g frozen blackberries (defrosted)
100g frozen raspberries (defrosted)
2 punnets fresh raspberries
Vanilla Cream Cheese Frosting
200g cream cheese, room temperature
50g butter, melted
1 ½ cups icing sugar
½ vanilla bean, cut lengthways, seeds scraped
- Preheat oven to 170°C (340°F) fan-forced. Grease and line a 20cm (8 inch) cake pan. In a mixer beat oil and sugar together, add eggs and beat until fluffy.
- Stir in yoghurt and gently fold in flour and berries (do not overmix). Pour into cake tin and bake for 60-75 minutes or until cake is golden and a skewer comes out clean from the centre. Allow to rest in the tin for 5 minutes before cooling on a cake rack.
- For vanilla frosting, in an electric mixer combine cream cheese, vanilla, and melted butter until smooth. Gradually add icing sugar and combine, (add a little boiling water if you like the frosting not as thick).
- Spread frosting over the top of the cake and garnish with fresh raspberries and mint.