Enjoy this tart during the last days of summer.
You will need:
1½ cups cake flour
1 teaspoon baking powder
½ teaspoon bicarbonate of soda
2 tablespoons butter
¾ cup gooseberries
¾ cup blueberries
1 cup sugar
1 teaspoon vanilla extract
½ cup Greek yoghurt
1 teaspoon castor sugar
40g white chocolate
Preheat the oven to 180ºC.
Line a spring-bottom cake tin with baking paper and spray with Spray and Cook.
Sift the flour, baking powder and bicarbonate of soda together in a mixing bowl.
Beat the eggs, butter, castor sugar and sugar with an electric mixer until light and spongy.
Add the vanilla extract and Greek yoghurt. Beat the batter at a low speed while adding the flour mixture.
Beat the batter well until all the ingredients have blended well.
Pour the batter into the spring-bottom cake tin.
Spread the gooseberries and blueberries over the batter and place in the oven.
Bake for approximately one hour or until the tart starts to change colour.
Set aside to cool completely in the cake tin for approximately one hour before releasing the bottom of the tin.
Grate the white chocolate, sprinkle on top and enjoy.