This one-bowl creation is a staple of French grandmothers everywhere, and once you try it you’ll know why. The cake benefits from sitting for a day before serving, making it an ideal makeahead dessert. Store it at room temperature tightly covered in plastic wrap and add the berries and garnish upon presentation to your guests. Feel free to add a generous dollop of lightly sweetened whipped cream as well. You won’t regret it.
Excerpted from “Gatherings: Bringing People Together with Food” by Jan Scott and Julie van Rosendaal. Published by Whitecap Books Ltd.
Combine the blackberries, lemon juice and sugar in a medium bowl and stir gently, so as not to mash up the berries but just lightly coat them. Cover and place in the fridge for up to 2 days or until ready to serve.
Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
In a medium mixing bowl whisk together the yogurt, eggs, sugar and vanilla. Add the flour, baking powder and salt and stir just until combined. Using a spatula, fold in the oil until you’re left with a batter that’s thick and shiny.
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.
To serve the cake, lightly dust the top with icing sugar, mound the macerated (or fresh) berries in the centre of the cake and garnish with fresh mint leaves.