Lime Yoghurt Cake

The flavor of the lime blends beautifully with the slightly sourness of the blackberry sauce, turning a simple muffin into a treat. Such a cupcake will be appropriate for any picnic, because both children and adults love dessert.

Ingredients

• 270 g flour
• 1 cup of sugar
• 250 ml natural yoghurt
• 1/3 cup vegetable oil
• 2 eggs
• 1 lime
• 1/4 cup lime juice
• 1.5 tsp baking powder
• 1/2 tsp soda
• 1/8 tsp salt
• butter for the mold
• 400 g blackberries
• 3 tbsp. l. Sahara
• 2 tbsp. l. water
• 1 tbsp. l. lime juice

Directions

1. Preheat oven to 180 ° C. Brush generously with butter on a 22-24 cm round pan.
2. Rub the zest off the lime with a fine grater and squeeze the juice out of the lime. Whisk yogurt with butter, sugar, zest and lime juice in a large bowl. Add eggs one at a time, whisking each time until the egg is completely mixed in.
3. Sift flour, baking powder, baking soda, and salt into another bowl. Add flour mixture to yoghurt and stir with a spoon. You do not need to knead for a long time, just enough for the ingredients to mix.
4. Pour the dough into the prepared pan and bake for 35-40 minutes, until the top of the cake is golden brown. Check readiness with a wooden stick. Remove the dish from the oven and let sit for 10 minutes. Run the blade of your knife along the sides of the baking dish and flip the cake onto the plate and then onto the platter.
5. For the sauce, whisk the blackberries, water, sugar, and lime juice in a blender or food processor until smooth. Rub the puree through a fine mesh strainer to remove the seeds.
6. This muffin can be prepared in 2-3 days and stored wrapped in plastic wrap.