175g butter, softened
¾ cup caster sugar
1 cup self raising flour
1 pottle yoghurt (natural or berry)
Grated rind of 1 lemon
2 cups Trader Tom's Mixed Berries
1-2 tablespoons of Icing Sugar
Preheat the oven to 170°C. Line a heart-shaped or a 23cm round cake tin with non-stick baking paper, or use a non-stick cake tin.
Beat the softened butter and caster sugar in a bowl with an electric mixer until it is pale and creamy, about 6 minutes. Add the eggs, one at a time, and beat well after each addition.
Sift the flour and add with the yoghurt and lemon rind. Mix until just combined. Spoon the batter into the prepared cake pan then top with the Trader Tom's Mixed Berries. Lightly press the berries into the cake batter.
Bake for 55-60 minutes or until cooked when tested with a skewer. Cool in the tin for a few minutes then turn the cake out onto a wire rack to cool.