Ingredients

• Ingredients
• 200g Self-raising Flour
• 100g Caster Sugar
• 100g Naturya Dried Goji Berries
• 200g Greek Yogurt (full-fat for a creamy texture)
• 2 Large Eggs
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract
• Zest of 1 Lemon
• Juice of ½ Lemon
• 100g Unsalted Butter (softened)
• Pinch of Salt
• For the glaze
• 100g Icing Sugar
• 2 tbsp Fresh Lemon Juice
• 5 tbsp Water (to thin if needed)
• To decorate
• A handful of Naturya Dried Goji Berries (for sprinkling on top)
• Edible Flowers (optional, for a vibrant Easter touch)

Method

1. Prepare the 22cm Savarin Mould:

• Preheat the oven to 180°C (350°F).
• Grease your 22 cm savarin mould generously with butter or spray it with non-stick spray, and lightly dust it with flour. This helps the cake come out smoothly once baked.

2. Prepare the Cake:

• In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
• Add the eggs, Greek yogurt, lemon zest, and lemon juice. Beat well until combined.
• Sift in the self-raising flour, baking powder, and a pinch of salt, then fold gently until smooth.
• Fold in the Naturya Dried Goji Berries, ensuring they’re evenly distributed throughout the batter.

3. Pour the Batter into the Savarin Mould:

• Pour the batter into the prepared 22 cm savarin mould, smoothing the top with a spatula. Ensure the batter fills about ¾ of the way up the sides of the mould.

4. Bake:

• Bake the cake for around 25-30 minutes or until a skewer inserted into the center comes out clean.
• Keep an eye on the cake as it bakes because the shape of the savarin mould might cook a little differently than a round tin. The cake should spring back when lightly touched and be golden on top.

5. Cool the Cake:

• Once baked, let the cake cool in the mould for about 10-15 minutes before transferring it to a wire rack to cool completely. The hole in the middle will help it cool faster and more evenly.

6. Prepare the Lemon Glaze:

• While the cake cools, prepare the lemon glaze by mixing the icing sugar and lemon juice. Add water as needed to reach a thick but pourable consistency.

7. Glaze the Cake:

• Once the cake has cooled completely, drizzle the lemon glaze over the top of the savarin cake. Allow some of the glaze to run down into the center hole and on the sides for a beautiful finish.

8. Decorate:

• Sprinkle dried goji berries over the glazed cake. The bright red goji berries will create a striking contrast against the pale lemon glaze.
• If desired, decorate with edible flowers or a few mint leaves for a fresh and festive touch.

9. Serve:

• Once the glaze has set, slice and serve. The ring shape of the savarin will make for a show-stopping Easter dessert.