Is anyone else eating lots of cake at the moment or is it just me? I’ve been working a lot at the new restaurant lately and cups of tea and cake are the fuel getting me through the long days.

This my spin on a German cake that was made for me by a customer. One slice is never enough.


175g oz plain yogurt, unsweetened

60g vegetable oil

175g oz sugar

1 tsp vanilla extract

2 large eggs

225g plain flour

1 tsp baking powder

½ tsp bicarbonate of soda

½ tsp salt

1 pinch ground nutmeg

10 oz fresh blueberries


30g unsalted butter, plus extra to grease

50g sugar

50g brown sugar

30g plain flour

1 tsp ground cinnamon

¼ tsp salt

1 pinch ground ginger

1 pinch ground nutmeg

30g finely chopped pecans


Preheat the oven to 180c/fan160c/gas 4

Grease and line a 8oz cake tin or loaf tin with parchment paper

Place yogurt, oil, sugar, vanilla, eggs, 200g flour (retain 25g), baking powder, bicarbonate of soda, salt and nutmeg into mixing bowl mix until thoroughly combined.

In a separate bowl, coat the blueberries with the remaining and then fold into batter with spatula.

Transfer half the batter into the prepared cake pan, sprinkle with half the streusel, add remaining mix and top with remaining streusel.

Bake for 55 minutes or until skewer inserted into the centre comes out clean. Cool completely before slicing.

Gary Townsend is the head chef and owner of Elements, Bearsden, Glasgow Instagram @elementsgla X @elementsgla Facebook /elementsgla