Blackberry Yogurt Cake - cooking recipe

Ingredients

1 1/3 cups butter, softened
1 1/2 cups sugar
1 tsp vanilla extract
1 None lemon, grated zest
4 None eggs
4 1/3 cups all purpose flour
6 1/2 tsp baking powder
1 1/4 cups plain yogurt
10 oz blackberries
1 cup powdered sugar
1 oz milk and white chocolate, shaved into strips with a potato peeler

Preparation

Preheat the oven to 325\u00b0F. Grease a 10 cup cake pan and dust with flour. Beat the butter, sugar, vanilla extract, lemon zest and a pinch of salt with the whisk of a mixer until thick and creamy. Beat in the eggs one at a time. Mix the flour and baking powder and gradually beat in, alternating with the yogurt until both are incorporated. Gently fold in two-thirds of the blackberries.
Spoon into the pan and smooth out. Bake for 1 hour, or until a skewer comes out clean. Remove from the oven, allow to cool in the pan for 10 mins, then turn out on to a wire rack and allow to cool completely.
Reserve a few blackberries for decoration and press the remainder through a sieve into a bowl. Stir in half the powdered sugar until smooth. In a separate bowl, stir the remaining powdered sugar and 1-2 tbsp water until smooth. Drizzle both icings over the cake and allow to set. Halve the reserved blackberries and arrange on top of the cake with the chocolate shavings.