Ingredients:

  • 1.5 cups (190g) All-purpose flour
  • 0.75 cup (150g) Granulated cane sugar
  • 1.5 tsp Baking powder
  • 0.5 tsp Baking soda
  • 0.25 tsp Fine sea salt
  • 3 large Eggs, room temperature
  • 0.5 cup (120g) Plain Greek yogurt
  • 0.5 cup (120ml) Avocado oil
  • 1 tbsp Pure vanilla extract
  • 3 cups (450g) Mixed berries (strawberries, blueberries, raspberries)
  • 2 tbsp Honey
  • 1 tbsp Freshly squeezed lemon juice
  • 2 tbsp Water
  • 1.5 cups (350ml) Cold heavy whipping cream
  • 0.5 cup (120g) Plain Greek yogurt for topping
  • 2 tbsp Honey for topping
  • 1 tsp Lemon zest

Instructions:

  1. Preheat your oven to 175°C and grease your baking pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until no lumps remain. In a separate bowl, whisk the eggs, 0.5 cup Greek yogurt, avocado oil, and vanilla. Combine the wet and dry ingredients, stirring just until the last streak of flour disappears.
  2. Pour into the pan and bake for 25-30 minutes until a toothpick comes out clean and the edges pull away from the pan.
  3. While the cake bakes, combine the 3 cups of mixed berries, 2 tbsp honey, lemon juice, and water in a saucepan. Simmer over medium heat for about 10 minutes, smashing the berries with a fork until the liquid thickens into a glossy, pourable sauce. If you want a perfectly smooth look, you can run this through a sieve, but I love the rustic bits of fruit.
  4. Once the cake is out of the oven, let it cool for only 10 minutes. Use the handle of a wooden spoon to poke holes across the entire surface, spaced about 2 cm apart. Pour the warm berry reduction slowly over the cake, ensuring it fills every hole.
  5. Cover the cake and slide it into the fridge for at least 4 hours, or ideally overnight. This allows the flavors to marry and the moisture to redistribute evenly through the sponge.
  6. In a chilled bowl, beat the heavy whipping cream, remaining 0.5 cup Greek yogurt, and 2 tbsp honey until stiff peaks form and the mixture looks like a fluffy cloud. Fold in the lemon zest gently. Spread this over the chilled cake right before serving.