Yoghurt and raspberry cake

Yoghurt and raspberry cake

By
From
Turkish Flavours
Serves
10
Photographer
Alicia Taylor

Ingredients

Quantity Ingredient
150g unsalted butter, softened
1 1/2 cups sugar
3 eggs
250g greek-style plain yoghurt
1 lemon, zested and juiced
2 cups self-raising flour
1 teaspoon bicarbonate of soda
250g frozen raspberries

Method

  1. Preheat the oven to 160°C. Grease and flour a 27 cm springform tin.
  2. Beat the butter and sugar in a food processor until pale. Add the eggs, one at a time, and beat well. Fold in the yoghurt, lemon zest and lemon juice, then fold in the flour and bicarbonate of soda.
  3. Pour half the batter into the cake tin. Sprinkle the frozen raspberries over the batter, then pour in the remaining batter. Bake for 40 minutes, or until a skewer inserted into the cake comes out clean. Leave in the tin to cool. Serve the cake at room temperature.

Variation

  • You can replace the raspberries with any frozen berries.
Tags:
Turkish Flavours
Sevtap
Yuce
Turkey
Turkish
Middle Eastern
European
Mediterranean
SBS
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