Raspberry Yoghurt Cake

This is a recipe I played with from our last open day. I’ve been asked for it, so here it is. I made it with poached rhubarb instead of raspberries and topped it with a crumble topping then drizzled with fondant.

Easily adjusted to what you have around without having to go to the shops 😉

Raspberry Yoghurt Cake
Serves: 22
  • 150g butter, cubed and softened
  • 1 cup caster sugar
  • 2 teaspoons finely grated lemon rind
  • 2 eggs, separated
  • 2 cups self-raising flour, sifted
  • ½ cup almond meal (ground almonds)
  • 1 cup thick Greek natural yoghurt
  • ⅓ cup milk
  • 1½ cups frozen Raspberries (or poached rhubarb in my case)
  • Lemon Icing
  • ⅔ cup icing sugar mixture, sifted
  • 1 tablespoons lemon juice
  • 2 tsp butter, melted
  1. Preheat oven to 150°C fan-forced. Get out a 22cm cake pan and cut your baking paper to fit. * see note.
  2. Using electric beaters, cream butter, sugar and lemon zest for 4-5 minutes or until light and creamy.
  3. Beat in egg yolks one at a time, beating well after each addition.
  4. You need to put your sifted flour and almond meal in one bowl and your yoghurt and milk in a jug. Gently fold each in to the creamed mixture a ⅓rd at a time.
  5. Gently stir in your cup frozen raspberries. * frozen see note.
  6. Using electric beaters, beat egg whites in a clean bowl until soft peaks form. Using a metal spoon, stir one-quarter of egg whites into cake batter. Gently fold in remaining egg whites. Spoon into prepared pan. Sprinkle with remaining frozen raspberries (or I used a crumble topping on open day)
  7. Bake for around 45 minutes. Reduce temperature to 140°C fan-forced and bake for a further 25-30 minutes.
  8. Cool in the pan for around 20 minutes before transferring to a wire rack.
  9. To make lemon icing, combine ingredients in a small bowl. Beat until smooth. Drizzle icing over cake, slice and serve.
Chef Notes
Do not use room temperature raspberries, add them straight from your freezer this will prevent them from breaking up while you stir them though. Grease the pan with butter or a spray of water just before you line your cake tin. This will help make the baking paper stick, so much easier to pour in your batter. Best to do this just before you add your batter if using water as it will dry out and not work properly.
Nutrition Information
5958237g103g121g : 5g923g657g1064mg24g50g721mg









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