Blackberry cake

Heat the oven to 180C/fan 160C/gas 4 and oil and line a deep 20cm springform cake tin. Whisk together the sugar and olive oil in a bowl. Add the eggs, one at a time, with 1 tbsp of flour until completely incorporated. Whisk in the remaining flour and ¹/2 tsp salt. Whisk in 125ml of the yogurt, the vanilla and lemon zest, then pour into the tin. Push the blackberries into the cake, then bake for 40-45 minutes or until a skewer poked into the middle comes out clean. Cool completely in the tin.

To make the coulis, put 150g of the blackberries, the icing sugar, lemon juice and 2 tbsp of water into a small pan. Cook very gently until the berries have just burst and are saucy and syrupy, then stir through the remaining blackberries. Remove from the heat and cool.

Put the remaining 100ml of yogurt, the double cream and the icing sugar into a bowl and whip to soft peaks. Take 2 tbsp of the blackberry coulis and fold this through the cream to create a ripple effect. Pile the cream onto the cake and spoon ¹/2 of the remaining coulis on top. Cut into wedges and serve with the rest of the coulis.