Lime cake with blackberry sauce

1. Make a cake. Preheat the oven to 175 degrees. Lubricate round cake mold oil Ingredients: Instructions

1. Make a cake. Preheat the oven to 175 degrees. Lubricate the round cake pan with oil and lather with parchment paper. In a large bowl, mix the yogurt, vegetable oil, sugar, lime zest and juice. Add eggs one by one, whisking after each addition. Sift the flour, baking powder, soda and salt together, directly over the creamy mass. Stir the spoon. 2. Pour the dough into the prepared form and bake for 35-40 minutes, until the top is golden brown. Allow the cake to cool in the form for 10 minutes. Using a knife, remove the cake from the mold on a serving dish. If you use a removable form, unclench the sides. Otherwise, turn the cake over the plate, and then turn it over again to the dish. Serve slightly warm or at room temperature. 3. Make the blackberry sauce. Mix blackberries, water, sugar and lime juice in a blender or food processor. Stir to a consistency of mashed potatoes. 4. Then wipe through a sieve, remove the seeds. Cover and refrigerate for cooling. 5. This cake is well kept for up to three days, so you can prepare it in advance, wrap it in plastic and store it at room temperature. The sauce can also be cooked in advance for 3 days, and frozen for future use.

Servings: 8-10