Cake with yogurt and blackberries

Juicy and quick, would be a brief description of this cake. While there are fresh blackberries, put them in this cake and enjoy the treat. In biscuit cakes like this, add the liquid before the egg whites. You can also use milk instead of yogurt. You can also pour the mixture into a deeper oblong mold, but not to the top as the cake will rise during baking.

• Ingredients:
  
  250g flour
• 3 eggs
• 120g butter
• 180g of sugar
• 1/2 bag of baking powder
• 3 tablespoons liquid yogurt
• lemon peel
• 100g almonds
• 400g blackberries
• powdered sugar for sprinkling

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Preparation:

1. Line a square mold with baking paper.
2. Whisk together the egg yolks, sugar and butter.
3. Add flour mixed with baking powder, yogurt and grated lemon zest and mix everything.
4. Finally, beat the egg whites and mix them alternately with the ground almonds.
5. Pour it into the prepared mold and spread the washed and drained blackberries on the surface.
6. Bake the cake for about 30 minutes at 200 until it takes on a golden yellow color.
7. When cool, sprinkle with powdered sugar if desired.