Recipe - Mulberry, yoghurt and tahini cake

Mulberry, yoghurt and tahini cake by Foodland Recipe Kitchen

Preparation Time: 5 mins
Cooking Time: 60 mins
Serves: 10-12


  • 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
  • 2 cups fresh mulberries, stems removed
  • 1/4 cup tahini
  • 1/4 cup water
  • 4 tbsp caster sugar
  • 1 tsp ground cardamom


  • 20cm springform cake tin
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Wooden spoon or spatula


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