Contents
A light, fluffy, and fruity Romanian loaf cake made with wild blackberries and Greek yogurt. This traditional “chec cu mure” is easy to prepare, not overly sweet, and perfect for summer picnics or cozy coffee breaks. Ideal for anyone who loves simple, rustic desserts with a fresh twist.
Ingredients
- 300 g fresh blackberries (or frozen, unthawed)
- 180 g all-purpose flour
- 150 g sugar (divided)
- 4 eggs, separated
- 150 g full-fat Greek yogurt
- 50 ml vegetable oil
- 1 tsp baking powder
- 1 tbsp vanilla essence
- Pinch of salt
Instructions
- Preheat the oven to 180°C (350°F). Line a loaf tin with parchment paper.
- Clean the blackberries if using fresh. Soak in water with a bit of vinegar for 30 minutes, rinse, and pat dry.
- In a bowl, whisk the egg yolks with half the sugar until pale and creamy.
- Gradually add the oil, mixing continuously to emulsify.
- Add the Greek yogurt and vanilla essence, stirring until smooth.
- In a separate bowl, combine flour and baking powder. Add to the wet mixture and mix well until the batter is glossy and lump-free.
- Whisk egg whites with a pinch of salt until soft peaks form. Add the remaining sugar and beat until stiff peaks form.
- Gently fold the egg whites into the batter in stages to keep the texture light and airy.
- Fold in the blackberries, saving a few for topping.
- Pour the batter into the prepared loaf tin. Decorate with reserved blackberries.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Start checking at 40 minutes.
- Let the cake cool completely in the tin before slicing and serving.
Notes
Romanian desserts hold a special place in the heart of every household. When there’s no time for an elaborate layer cake, many Romanian families turn to a beloved classic: “chec” – a simple, soft, and versatile loaf cake that can be customized in countless ways. While the traditional version is vanilla-based, it can also include cocoa, walnuts, chocolate, or hazelnuts. And for those who love a fruity twist, the chec cu mure – blackberry loaf cake – is a delightful option. 💜A Taste of Romanian Summer in Every Slice ☀️
This recipe brings the essence of Romanian summers into your kitchen. It’s inspired by the bounty of fresh, wild blackberries picked from local forests – juicy, slightly tart, and perfect for baking. The result is a light, fluffy, and refreshingly fruity loaf cake, ideal for those who prefer desserts that aren't too sweet.🍴 Serving Ideas
This blackberry loaf cake pairs beautifully with a cup of tea, coffee, or even a scoop of vanilla ice cream. It's a wonderful dessert to serve after a summer lunch or to enjoy as a light snack.💡 Recipe Tips & Variations
- Whole vs. Mashed Blackberries: If you’re not a fan of biting into whole fruits, you can mash the blackberries and pass them through a sieve before adding to the batter.
- Make It Citrus: Add a bit of lemon zest for a zingy twist.
- Make It Crunchy: Sprinkle some chopped nuts or crumble on top before baking for extra texture.
This Romanian Blackberry Loaf Cake sounds amazing! I’m excited to try it, but I’m a little unsure about using frozen blackberries – will they make the cake too wet? Should I pat them dry before adding them to the batter? Looking forward to baking it!