125g unsalted butter
¾ cup caster sugar
Grated rind of 1 lemon
1½ cups self raising flour
½ cup yoghurt
¼ cup almond meal
Serve with fresh blueberries and cream
Preheat oven to 180°C. Line a loaf tin with baking paper.
Place butter, sugar and lemon rind in a food processor and whizz to combine.
While the processor is running add eggs. Add flour, yoghurt and ground almonds, whizz to combine.
Place half the cake mixture into prepared tin, spread evenly into the corners.
Spread cake mixture with Beerenberg Blueberry and Yuzu Jam, and then gently spread the remaining cake mixture over the jam layer.
Bake in oven for approx 45-50 minutes, test with a skewer, the cake is cooked when the skewer comes out clean. Allow to cool in the tin.
Serve with some fresh blueberries and cream.