Jubilee Blackberry & White Chocolate Cake - Sarah J Thomas

Ingredients

• Grease and line 2 x 20cm round springform cake tins and preheat the oven to 170 degrees fan.
• Beat together your unsalted butter and sugar until light and fluffy. Add in the eggs and beat until combined.
• Add the blackberries, vanilla bean paste and Greek yoghurt and beat again until fully combined and the blackberries have completely broken down
• Add flour, beat again until smooth.
• Divide equally between the two tins
• Bake both cakes on the middle shelf for 30-35 minutes or until a skewer comes out clean.
• Remove from oven, leave in the tin for 10 minutes then transfer to a wire rack to cool completely.
• To make the buttercream, beat the butter until pale and fluffy, then add the icing sugar, white chocolate and vanilla bean paste and beat again until soft and creamy.