Ingredients Checklist
- 2 1/2 cups plain flour
- 2 tsp baking powder
- 1 cup caster sugar
- Pinch of salt
- 2 large eggs
- 1 cup greek yoghurt
- 1/2 cup rice bran oil
- Zest of 1 orange, finely grated
Instructions
- Preheat the oven to 170°C.
- Line the base of a 20cm springform cake tin with baking paper, lightly oil the sides.
- In a large mixing bowl, whisk together flour, baking powder, sugar and salt.
- Make a well in the centre; add eggs, yoghurt, oil and orange zest. Mix together with a wooden spoon or spatula till just combined.
- Gently fold through mulberries.
- Place the cake mixture into prepared tin, smoothing the top.
- Mix tahini and water together in a small bowl and drizzle over the cake batter.
- Combine sugar and ground cardamom together and sprinkle over the top of the cake batter.
- Place in oven and bake for 50-60 minutes or when tested the skewer comes out clean.
- Allow to cool in the tin, remove when cool and place on a serving plate.
- Serve with extra berries and yoghurt and/or cream.
