This light cake is a new favourite of mine. I love cakes that have yoghurt in them as it keeps them lovely and moist. The raspberries are a great addition and a nice surprise when you cut the cake. Despite the fact that this cake isn’t very seasonal, it’s so delicious that unfortunately, I don’t care. You can always buy frozen raspberries to cut the costs.
Ingredients:
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115g salted butter, softened
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225g caster sugar
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250g plain flour, sifted
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2 tsp baking powder
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Zest and juice of 1 lemon
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2 large eggs
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100g natural yoghurt
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25g ground almonds
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200g raspberries (defrosted if you are using frozen, do not use juice that comes off them after defrosting)
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100g granulated sugar
Method:
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Preheat the oven at 180c.
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Grease and line a loaf tin.
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Cream together the butter and caster sugar. Ensure it is well combined until light and fluffy and pale in colour.
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Beat in the lemon zest.
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Once combined beat in the eggs, one at a time and adding the second only when the first is fully combined.
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Once eggs are fully combined, in a separate bowl sift together the flour and baking powder.
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Then fold in the sifted flour and baking powder in large spoonfuls.
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Next, fold in the yoghurt.
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Lastly, fold in the ground almonds.
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Spoon one third of the cake mixture into the loaf tin and top with a layer of raspberries.
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Repeat this process twice more until all the cake mixture and raspberries have been used up.
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Bake in a preheated oven for 45-50 minutes.
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If it requires longer (knife/skewer must come out clean) then cover with foil and bake until cooked.
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Once baked, leave to cool for five minutes in the tin.
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Make the lemon drizzle by combining the granulated sugar and lemon juice. Spoon over the cake, in the tin and leave to soak.
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Once drizzle has set, take cake out of the tin and allow to cool on a wire rack.
Let me know what you think to this recipe. It’s a winner in my family and perfect for those decadent days with afternoon tea.
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