Blackberry & apple frozen yogurt cake

Blackberry & apple frozen yogurt cake

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(11 ratings)

Prep: 40 mins Cook: 3 mins - 5 mins plus freezing

More effort

Serves 12 - 16

Layers of frozen yogurt are given a crunchy contrast with an oaty biscuit base in this impressive pud - a great alternative to cheesecake

Nutrition and extra info

  • without topping and sauce

Nutrition: per serving (16)

  • kcal556
  • fat37g
  • saturates22g
  • carbs46g
  • sugars41g
  • fibre2g
  • protein9g
  • salt0.5g
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    For the base

    • 85g butter, plus extra for greasing



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 1 tbsp light muscovado sugar
    • ½ tsp ground cinnamon
    • 200g Hobnob biscuits, finely crushed

    For the layers

    • 1 large (about 350g) Bramley apple, peeled and chopped to give 250g
      Bramley apples

      Bramley apple

      bram-lee app-el

      A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

    • 2 tbsp lemon juice
    • 450g blackberries, plus a few more to serve



      A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

    • 2 x 400g cans condensed milk
    • 750g full-fat Greek yogurt (we used Total)
    • 600ml double cream
    • ½ tsp ground cinnamon
    • 4 tbsp light muscovado sugar
    • 1 tsp arrowroot powder mixed with 1 tsp water (optional)


    1. Grease and line the base and sides of a deep 20cm round cake tin with baking parchment, leaving 2.5cm of parchment sticking up above the rim, like a collar. In a large pan, melt the butter with the sugar. Mix together the cinnamon and biscuit crumbs, then stir into the butter and mix until it looks like wet sand. Press the crumbs into the base in an even layer, then freeze.

    2. Put the apple, lemon juice and 1 tbsp water into a large pan. Bring to a simmer, then cover and cook for 3 mins or until totally soft. Pass this pulpy mix through a sieve into a large bowl. Leave to cool. Mash the blackberries with a fork, then sieve into another bowl – a rubber spatula is best for pressing every last bit of fruit from the seeds.

    3. Stir together the condensed milk, 500g yogurt and 300ml cream until evenly mixed. Pour 450g of this onto the apple purée, add 1⁄4 tsp cinnamon, then whip with a balloon whisk until slightly thickened. Pour onto the biscuit layer, level, then freeze for 30 mins or until firm. Chill the remaining yogurt mixture in the fridge.

    4. Whisk about 3 tbsp of the blackberry purée into the rest of the yogurt mixture until pale pink. Pour one-third of this on top of the apple layer, then freeze until firm. Repeat twice, adding enough fruit to the yogurt mixture to make each layer slightly darker pink than the last. Freeze overnight or until totally solid. Can be made 1 month ahead, wrapped well in the freezer.

    5. When you’re ready to serve, defrost the remaining blackberry purée, if frozen. Bring the purée, 1⁄4 tsp cinnamon and 1 tbsp of the sugar to a simmer. Stir in the arrowroot mix until slightly thickened and shiny. (Arrowroot does not freeze well, so don’t freeze after this point.) Cool.

    6. Take the cake from the freezer 30 mins before serving. Remove from the tin after 5 mins, peel away the paper and transfer to a plate. Whip the remaining 300ml cream, 250g yogurt and 3 tbsp sugar together until billowy but not stiff. Spoon on top of the cake in peaks and scatter with a few more berries. Add a drizzle of the sauce just before serving, and pass the rest around in a jug.

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    Comments, questions and tips

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    7th Sep, 2014
    I made this for a dinner party. Everyone was very impressed with the layers and they loved the subtle flavours, it really was like an Apple and Blackberry Crumble, only cold.
    5th Sep, 2014
    Made this dessert for a family BBQ. It was delicious and very impressive with all the layers. Takes a long time to freeze between layers but the effect is worth the wait. A tip - if you have any left over - slice and wrap individually in greaseproof paper and put back in the freezer.
    4th Sep, 2014
    Delicious, but I take issue with the suggested preparation time, as usual. Freezing each layer in turn meant it actually took most of the day to make. Because it is large, it needs somewhat more than 10 minutes after removal from the freezer to be in a suitable state for cutting. Served at a dinner party, there was a wait of some 20 minutes before we could get a knife into it.
    15th Sep, 2014
    This recipe is so easy and the result is a show stopper cake. However, it does take longer to freeze the individual layers than stated in the recipe and I'm so glad I allowed 2 days to make. It also needs more than 10 minutes out of the freezer to be able to cut. All in all a scrumptious tasting, rich dessert
    4th Sep, 2014
    Can this be frozen for a few months
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