Greek style coconut yogurt (we used Rachel's Organic)
1Tbsp.
cornflour, sifted
3
large eggs, beaten
400g
blackberries
Icing sugar to dust
Directions
Step 1
Grease and line the sides of a 20.5cm springform cake tin with baking parchment. In a bowl, mix together the melted butter, bran flakes and 15g of the caster sugar. Empty into the prepared tin and spread evenly. Set aside.
Step 2
Preheat oven to 150°C (130°C fan) mark 2. Put remaining caster sugar, the ricotta, yogurt, cornflour and eggs into a large bowl. Whisk together until smooth and combined. Carefully fold in 175g of the blackberries, then empty mixture into the tin and level the surface. Bake for 1¼hr or until just set. Cool in the tin, cover and chill for at least 2hr or overnight. Don't worry about any cracks - they'll be covered later.
Step 3
Remove cake from tin and put on a serving plate. Peel off paper and top with the remaining berries. Dust with icing sugar, slice and serve.
Get ahead: Make to end of step 2 up to a day ahead. Complete recipe to serve
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
