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Raspberry cake decorated with fresh raspberries and icing sugar

Raspberry cake

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

Make this summery cake with seasonal fresh raspberries. A dusting of icing sugar offsets the red of the raspberries, but you could also serve with a glaze.

  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal364
fat19g
saturates4g
carbs40g
sugars24g
fibre2g
protein6g
salt0.3g
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Ingredients

  • 125ml sunflower oil, plus extra for the tin
  • 175g self-raising flour
  • 175g caster sugar
  • 125ml 10% fat Greek yogurt
  • 3 eggs
  • 1 tsp vanilla extract
  • 1 lemon, zested
  • 200g raspberries

For the decoration

  • icing sugar, to dust
  • 100g raspberries (optional)

Method

  • STEP 1

    Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.

  • STEP 2

    Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.

Recipe from Good Food magazine, June 2022

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