Moist Mulberry Cake with Lemon and Almond Topping
A delightful olive oil cake studded with fresh mulberries and topped with crunchy almonds. Perfect balance of sweet berries and citrus notes.
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Cooking tools:
- Cake pan
- Fine-mesh sieve
- Offset spatula
- Pastry brush
- Hand mixer
- Cooling rack
- Oven
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Parchment paper
- Toothpick
- Chef's knife
- Plate
Ingredients
- 3/4 cup white sugar
- 3/4 cup olive oil (plus extra for brushing)
- 1/2 cup plain Greek yogurt
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon finely grated lemon peel
- 1/2 tablespoon vanilla essence
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups fresh mulberries, without stems
- 1/4 cup almond slices
- 1 tablespoon turbinado sugar
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