I was on Facebook and at the same time I was researching choices for a Shabbat cake when I saw a picture of a beautiful cake from my first cousin Milena Leite who is a professional baker and has a company in Brazil called ‪#‎candiesconfeitariaclassica‬ ( Candies Brigadeiro) . What got my attention was that the cake was a Blender one and I normally ignore all the cake recipes that uses a blender because I never had a good experience on the final result. This recipe my cousin got from Lili Fujiy  who has a Cooking Blog called www.donadacasa.blog.br  and she got inspired by another person called Goria Huk. Anyway I wrote my cousin asking if she “really” used a blender and she said yes,– it works Pri, try it! 

When I read the recipe I realized they used type of black berry (amoras) that does not grow in Canada, only in South America so I adapted using blueberries and raspberries.  One thing that was not very clear in the original recipe was a detail about to ” place” the berries: it said ”  distribute  the berries and the chocolate on the mix”  So I did not understand if supposed to be inside the mixture or just on top. I decide to sink the berries on the batter mixture. But as I researched on my cousins cake’s photo the berries and Chocolate was placed on top. So you have a choice to do either ways. The way I did took a bit longer on the oven because the fresh berries moisturized the inside . If you add on top will make an easier way and you only need 45 min on the oven, not 55 minutes. If you want to serve a breakfast cake or to follow a tea party with a nutritious and easy cake that is a good option. Thank you Mi! 

ingredients :

3 large brown eggs

2 small cups of yogurt ( I used a 1 unit of a 4-PACKS > vanilla DANNON® OIKOS® and used the same cup to measure a plain yogurt one)

1 cup of canola or sunflower oil

1 cup and 1/4 of berry sugar

1 /2 teaspoon of sea salt

2 sifted cups of all purpose flour

1 tablespoon of magic powder ( baking powder) 

1/2 small container of fresh raspberries 

1/2 cup of frozen blueberries to room temperature

4 squares of Pineapple Lindt EXCELLENCE Bar chopped in small pieces ( or 1/2 cup of chocolate chips)

icing sugar on top

 

In the blender mix the eggs, yogurt , oil , sugar and salt for about 3-4 minutes.  Than make sure you sifted the baking powder with the flour and add each spoon in the blender, no need to spend many minutes on this step, just make sure you blended well.

You can use a rectangular baking pan but I used a heart silicone from @IKEA and I spray coconut oil and sprinkled flour on top. Add the batter mixture and you can choose to sink the berries and chocolate on it or just put on top. Pre heat the oven to 390 F and leave there for 55 minutes if you sink the berries on the mixture and 45 minutes if you put on top.

after the cake in on the Non-Stick Cooling Grid until it cools down add the icing sugar ( sifted ) on top.

I served with mascarpone cheese and cappucino ! it is delicious and easy!