This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.Preheat oven to moderate, 180ºC. Lightly grease and line a 20cm-deep round cake pan.
2.In a large bowl, combine semolina, sugar and baking powder. Stir in combined yoghurt, butter and vanilla.
3.Fold berries lightly through mixture. Spoon into pan and smooth the surface. Press almonds lightly into top.
4.Bake for 45-50 minutes until cooked when tested with a skewer (if cake is cooked, a skewer inserted into the centre will come out clean and dry).
5.Allow to rest for 10 minutes before inverting onto a wire rack to cool completely. To serve, top with extra berries and dust with icing sugar.
Note
- Store berries in the fridge, unwashed, on a paper towel and covered with cling film. Discard any soft or spoilt fruit (even one can spoil the rest of the punnet). – Use strawberries and raspberries within a day or two of purchase. Blueberries, however, will keep well in the fridge for up to a week. – If serving berries uncooked, remove them from the fridge at least 30 minutes before serving.
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