I am blessed to have a fruiting mulberry tree. This is the first year masha Allah it yields a bountiful harvest. I used my mulberries in this cake, but you could use any berries or forgo them altogether. Since I had berries to spare, I made a mulberry syrup to drizzle over your cake upon serving. A single-serve natural yogurt pot is used for this cake, and then the empty pot is used again to measure the rest of the ingredients.
Mulberries have a nostalgic elements to Iraqis as it is/was very common for almost everyone to have a tree in their back yard. It is a particularly enjoyable activity to get the children to go berry picking (coming back with more berries eaten than collected and stained hands, mouths, and clothes!).
Ingredients:
(use the empty yogurt pot to measure the rest of the ingredients)
1 pot (about 150g) plain yogurt
2 pots flour
1 tsp baking powder
1 pot sugar
1/2 pot olive oil
3 large eggs
1/2 tsp vanilla essence
pinch salt
1 cup berries of choice
For the sauce:
1 cup berries
1 cup sugar
2 Tbsp water
Method:
Preheat oven to 350F.
Mix all the cake ingredients except for the berries in a bowl until smooth and combined (do not over-beat).
Pour batter in a parchment lined loaf tin.
Place the berries on the surface of the batter and poke down until almost submerged.
Bake for 45 minutes to 1 hour, depending on your oven.
Let rest 10-15 minutes before unmolding.
Meanwhile, make the syrup: combine the cup of berries and the cup of sugar with two tablespoons water in a small sauce pan.
Stir and crush the berries simultaneously using a wooden spoon, until the juices dissolve the sugar and the mixture starts to boil.
Simmer uncovered for about 5 minutes until it takes on a jammy consistence but is not too thick (it will thicken more upon cooling).
Pass the mixture through a sieve, pressing well to separate the liquid from the solids. Discard the solids and set the sauce aside to serve alongside the cake.
صحة و عافية
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