Ingredients
225g Original Hesper Farm Skyr
2 eggs
225g golden caster sugar
150g ground almonds
100g self-raising flour
1 tsp. baking powder
Zest and juice of 1 lemon
100g blackberries (or raspberries)
100g icing sugar
Method
- Preheat the oven to 170°C, and line a 1kg loaf tin with baking parchment.
- Put the eggs and sugar into a mixing bowl, then whisk for 4-5 minutes until the mixture is pale, airy and forms ribbons when you drag the whisk across the surface.
- Add the skyr, the lemon zest and a pinch of salt, and fold together until mixed.
- Sieve the almonds, flour and baking powder into the mixture and fold until it is fully combined.
- Add the blackberries, then pour into your prepared tin and place it in the center of the oven. Bake the cake for 40-45 minutes, until the cake is cooked all the way through. If it is browning too much, you can cover with foil for the final 15 minutes.
- Once the cake is cool, mix the icing sugar with the lemon juice, and pour over the cake to glaze.