Raspberry yogurt cake
Member recipe

Raspberry yogurt cake

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Serves 12

A very fresh, summery cake to make

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  • 175ml raspberry yogurt
  • 125g butter
  • 150g caster sugar
  • 3 large eggs
  • 275g self-raising flour
  • 1 tsp vanilla extract
  • handful whole raspberries
  • icing sugar
  • 150ml double cream
  • 75g halved raspberries


    1. Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
    2. Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
    3. Beat in the yogurt and vanilla.
    4. Fold in the flour.
    5. Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
    6. While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
    7. Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
    8. Dust the cake with icing sugar and top with a few raspberries.
    9. Enjoy!

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