The perfect cake to celebrate the national holiday! Made with blueberries and strawberries, it’s perfect for a snack or breakfast!
Prep Time: 20 minutes
Bake Time: 40 minutes at 350°F (180°C)
Difficulty: easy
For: a 9.4 inches (24 cm) cake tin
Ingredients
- 4 eggs
- 3/4 cup sugar (160 g)
- 1/4 cup vegetable oil (50 ml)
- 1/2 cup plain yoghurt (110 ml)
- 2 1/2 cups flour (310 g)
- 1 tbsp baking powder
- 4.6 oz blueberries (130 g)
- 4.6 oz strawberries (130 g)
- powdered sugar
Instructions
Preheat oven to 350°F (180°C).
In the bowl of a food processor, blanch the eggs and sugar at high speed for 2-3 minutes.
Add oil and yoghurt and mix well.
In a bowl, combine flour and baking powder. Add to the mixture and mix well.
Gently fold the blueberries into the mixture using a spatula.
Butter the mould.
Spread the mixture into the mold and smooth out.
Slice the strawberries and spread them over the mass, overlapping.
Bake for 40 minutes.
Allow to cool before unmolding.
Sprinkle with powdered sugar just before serving.
