Martha Stewart Garden Cake

This Martha Stewart garden cake is a moist and fragrant recipe, which includes Greek yoghurt and blueberries. It’s a no-fuss take on the classic, ready in about 1 hour and 20 minutes.

Martha Stewart Garden Cake Ingredients

• 250 ml (1 cup) olive oil
• 250 g (1 cup) Greek yoghurt
• 3 eggs, lightly beaten
• 2 tsp vanilla extract
• ½ lemon, juice and zest
• 450 g (3 cups) cake flour or plain flour, sifted, plus extra for dusting
• 360 g (1½ cups) caster sugar
• 3 tsp baking powder
• pinch of sea salt
• 1 tbsp finely chopped garden herbs like rosemary and thyme
• 125 g (1 cup) frozen blueberries
• 5 rosemary sprigs, to decorate
• 5-8 dried or fresh edible flowers such as marigolds or nasturtium flowers, pressed, to decorate, optional
• 3-4 tbsp honey, warmed

How To Make Martha Stewart Garden Cake

1. Prep the oven and cake tin: Preheat the oven to 170ºC. Grease a 25-cm round cake tin with olive oil and line the base with baking paper.
2. Mix the wet ingredients: In a large bowl, whisk together the olive oil, yoghurt, eggs, vanilla extract, lemon juice, and lemon zest until well combined.
3. Sift the dry ingredients: In another bowl, sift together the flour, caster sugar, baking powder, and sea salt. Sieve the mixture 2-3 times.
4. Combine wet and dry ingredients: Add the dry mixture to the wet mixture in two batches, stirring gently until just combined. Fold in the chopped garden herbs.
5. Add the blueberries: Lightly dust the frozen blueberries with a bit of flour, shake off any excess, and gently fold them into the batter without breaking them up.
6. Decorate and bake: Pour the batter into the prepared tin. Decorate the top with rosemary sprigs and edible flowers, pressing them in gently. Bake for 50-55 minutes, or until golden and a skewer inserted in the center comes out clean.
7. Cool and glaze: Let the cake stand in the tin for 10 minutes before transferring it to a wire rack to cool. Gently brush the top with warmed honey, taking care not to disturb the decorations.

Recipe Tips

• Can I use fresh blueberries instead of frozen? Yes, but frozen helps prevent them from bleeding into the batter. If using fresh, handle them gently.
• How to keep herbs from burning on top: Press them gently into the batter but don’t leave them too exposed to direct heat.
• Can I skip the edible flowers? Absolutely. They’re optional and mainly for decoration.
• What flour is best for this cake? Cake flour gives a lighter texture, but plain flour works well too.
• How to tell if the cake is done: A skewer should come out clean with no wet batter when inserted into the center.

What To Serve With Garden Cake

This elegant garden cake pairs well with light and fresh sides:

• A cup of Earl Grey or chamomile tea
• A scoop of lemon sorbet or vanilla ice cream
• A side of whipped Greek yoghurt with honey
• Fresh fruit salad

How To Store Garden Cake

Refrigerate: Store in an airtight container in the fridge for up to 4 days. Let it come to room temperature before serving.

Freeze: Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge or at room temperature for a few hours.

Garden Cake Nutrition Facts

• Calories: 420 per slice
• Fat: 21g
• Carbohydrates: 53g
• Protein: 6g
• Sugar: 28g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Can I use dried herbs instead of fresh?
Yes, but use about one-third the amount since dried herbs are more concentrated.

Why did my blueberries sink to the bottom?
Dusting them with flour helps prevent sinking, but be sure not to overmix the batter.

Can I make this cake gluten-free?
You can try a 1:1 gluten-free baking flour blend, though results may vary slightly.

How to make it dairy-free?
Use a plant-based yoghurt substitute and ensure all other ingredients are dairy-free.

Is this cake overly sweet?
No, it has a balanced sweetness from the caster sugar and honey glaze.

Try More Recipes:

• Martha Stewart Eggless Cake
• Martha Stewart Easy Lemon Cake
• Martha Stewart Easy Chocolate Cake