Blackberry, Skyr and Almond Cake

DessertServes 8

Take advantage of the abundance of seasonal autumnal fruit now bursting from the hedgerows with this deliciously simple cake made using blackberries and Skyr, a healthy Scandinavian style yoghurt now produced locally in the heart of Yorkshire at Hesper Farm


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


  1. Preheat the oven to 170°C, and line a 1kg loaf tin with baking parchment.
  1. 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.
  1. Add the skyr, the lemon zest and a pinch of salt, and fold together until mixed.
  1. Sieve the almonds, flour and baking powder into the mixture and fold until it is fully combined.
  1. 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.
  1. Once the cake is cool, mix the icing sugar with the lemon juice, and pour over the cake to glaze.