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Raspberry Yogurt Cake

Simply the wet ingredients mixed into the dry, this cake is bomb proof. You will need a 20cm spring form cake tin. This cake is best of all eaten cold and will keep well for several days in an airtight tin or container.

raspberry yogurt cake recipe

Ingredients

  • 360g yogurt
  • 160ml oil
  • 200g caster sugar + another tbsp
  • 3 eggs
  • 300g flour, plus more for sprinkling
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 200g raspberries – or any soft fruit – fresh or frozen

Recipe

  1. Step 1

    Method;

    Preheat the oven to 180°C/gas mark 4

  2. Step 2

    Grease and line a 20cm round cake tin with baking parchment, lightly oil the surface and sprinkle with flour

  3. Step 3

    In a bowl whisk the eggs, oil, yogurt and sugar together.

  4. Step 4

    Whisk together the flour, baking powder and baking soda, then mix into the yoghurt mix with a whisk to combine with no lumps.

  5. Step 5

    Pour half of the mix into the prepared tin.

  6. Step 6

    Spread berries in an even layer.

  7. Step 7

    Cover with the remaining batter and sprinkle with extra sugar.

  8. Step 8

    Put in the oven and bake for 45-60 minutes.  The top should be firm and beginning to turn golden brown in places, cover with foil if it is going too brown.

  9. Step 9

    Leave to cool in the tin for 10 minutes and turn out onto a wire rack.