Lemon and blackberry frozen yoghurt cake

This delicious lemon frozen yoghurt cake is studded with juicy blueberries and layered with crumbly ginger-flavoured biscuits to create the perfect balance of sweet and tart.

  • 30 mins preparation
  • 8 hrs marinating
  • Serves 10
  • Print


Lemon and blackberry frozen yoghurt cake
  • 1 cup (280g) greek-style yoghurt
  • 600 millilitre thickened cream
  • 3/4 cup (120g) icing sugar, sifted
  • 2 tablespoon finely grated lemon rind
  • 1 cup (320g) lemon curd
  • 150 gram packet thin ginger biscuits
  • 1 cup (320g) blackberry jam
  • 1 cup (150g) frozen blackberries, plus extra, thawed, to serve


Lemon and blackberry frozen yoghurt cake
  • 1
    Grease and line a 25cm x 10.5cm loaf pan with freezer film or a double layer of plastic wrap, leaving 10cm overhang.
  • 2
    Beat the yoghurt, cream, icing sugar and rind in a large bowl with an electric mixer until soft peaks form. Gently fold in the lemon curd.
  • 3
    3 Place a layer of ginger biscuits over base of prepared pan, overlapping slightly. Spread over a quarter of the yogurt mixture. Dollop teaspoons of the blackberry jam over the yogurt mixture and carefully spread with a palette knife.
  • 4
    Place half the frozen blackberries over jam, then cover with another quarter of the yogurt mixture. Top with another layer of biscuits, overlapping as needed to fit.
  • 5
    Cover with half of the remaining yogurt mixture then the remaining jam, blackberries and yogurt mixture. Cover completely with overlapping biscuits. Cover with overhanging freezer film; freeze overnight.
  • 6
    Invert the pan onto a serving platter and carefully pull away freezer film. Serve topped with extra blackberries.


Suitable to freeze.

More From Women's Weekly Food