I wanted to find a recipe to use my homemade yoghurt. I adapted Heidi Swanson’s buttermilk cake from her latest book, Super Natural Every Day. Her summer version uses sliced plums and she recommends a winter version of 12 chopped Medjool dates and 1 c toasted walnuts. I had neither so I used dried goldenberries, cranberries and hazelnuts.

1 ½ c spelt flour
1 c white flour
1 tbs baking powder
½ dark muscovado sugar
½ tsp sea salt
2 eggs
1 ½ c yoghurt or buttermilk
60g melted butter, cooled a little
grated zest of 3 lemons
3/4 c goldenberries/cranberries
3/4 c chopped toasted hazelnuts
large-grain raw sugar for sprinkling

Preheat oven to 205 C. Grease and line a tart or quiche pan (or any shaped cake tin for that matter).
Mix flour, baking powder, sugar and salt in large bowl. Whisk eggs and yoghurt in another bowl. Whisk in melted butter and lemon zest. Add yoghurt mixture to flour mixture with most of the dried fruit and nuts and stir lightly until combined.

Pour batter into baking tin and scatter rest of berries and nuts on top. Sprinkle with large-grain raw sugar.
Bake for 20-25 mins or until cake has set.

As you can see I had a bit too many goldenberries on top; they puffed up and burnt to black so I had to pick those off. The berries added a nice tartness and the cake went down well with yoghurt.