Raspberry yogurt cake
- Preparation and cooking time
- Total time
- Plus cooling time
- Easy
- Serves 12
Ingredients
- 175ml raspberry yogurt
- 125g butter
- 150g caster sugar
- 3 large eggs
- 275g self-raising flour
- 1 tsp vanilla extract
FOR FILLING AND DECOR
- handful whole raspberries
- icing sugar
- 150ml double cream
- 75g halved raspberries
Method
- STEP 1Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
- STEP 2Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
- STEP 3Beat in the yogurt and vanilla.
- STEP 4Fold in the flour.
- STEP 5Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
- STEP 6While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
- STEP 7Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
- STEP 8Dust the cake with icing sugar and top with a few raspberries.
- STEP 9Enjoy!
