Summer is also picnic season! These mini-loaves packed with berries are perfect to take with you and eat on your plaid in the middle of a parc. They are also fun to make, especially with kids as the one tool to measure the ingredients is a pot of yoghurt (125g). This is a variation on a famous yoghurt cake recipe.
I just love pic nics. It works for breakfast, lunch, evening drinks… Everything. And it is so nice to all prepare a little something to share and discover what the others might have come up with for the feast. We have just had the warmest days of the year here in London and I am definitely taking advantage of this to pack a few delicacies in my basket and go lie on the grass somewhere. I wish I actually had a real wicker basket with a red and white tablecloth and a big white dress… I have a very romantic idea of picnics!
My garden is also orientated east so this means I get lots of sunshine in the morning rather than evenings. And as we have not yet gotten around to buy garden furniture, breakfast picnics are a must! The mini berry loaves are perfect for this occasion.
1 pot plain yoghurt ( you will use this to measure all other ingredients) – 2 pots self-raising flour – 1 pot almond powder – 2 eggs- 1/2 pot vegetable oil – 2 pots sugar – 2 to 3 handfuls fresh mixed berries or frozen ones.
1. Preheat the oven to 200C. Mix all ingredients together except the berries to obtain a smooth mix.
2. Pour the mix in the mini loaves tins. Drop 4-5 berries I each loaf. They have to be set in the dough but still show, not sink down to the bottom, never to be seen again.
3. Leave in the oven for 15 minutes, or until a skewer inserted in the cakes comes out dry.
Enjoy your picnic!