I am blessed to have a fruiting mulberry tree. This is the first year masha Allah it yields a bountiful harvest. I used my mulberries in this cake, but you could use any berries or forgo them altogether. Since I had berries to spare, I made a mulberry syrup to drizzle over your cake upon serving. A single-serve natural yogurt pot is used for this cake, and then the empty pot is used again to measure the rest of the ingredients.Mulberries have a nostalgic elements to Iraqis as it is/was very common for almost everyone to have a tree in their back yard. It is a particularly enjoyable activity to get the children to go berry picking (coming back with more berries eaten than collected and stained hands, mouths, and clothes!)
(use the empty yogurt pot to measure the rest of the ingredients)
1 pot (about 150g) plain yogurt
2 pots flour
1 tsp baking powder
1 pot sugar
1/2 pot olive oil
3 large eggs
1/2 tsp vanilla essence
1 cup berries of choice
For the sauce:
1 cup berries
1 cup sugar
2 Tbsp water
Preheat oven to 350F.
Mix all the cake ingredients except for the berries in a bowl until smooth and combined (do not over-beat).
Pour batter in a parchment lined loaf tin.
Place the berries on the surface of the batter and poke down until almost submerged.
Bake for 45 minutes to 1 hour, depending on your oven.
Let rest 10-15 minutes before unmolding.
Meanwhile, make the syrup: combine the cup of berries and the cup of sugar with two tablespoons water in a small sauce pan.
Stir and crush the berries simultaneously using a wooden spoon, until the juices dissolve the sugar and the mixture starts to boil.
Simmer uncovered for about 5 minutes until it takes on a jammy consistence but is not too thick (it will thicken more upon cooling).
Pass the mixture through a sieve, pressing well to separate the liquid from the solids. Discard the solids and set the sauce aside to serve alongside the cake.