Raspberry yogurt cake is easy to make and doesn’t take much time to prepare. We bake it when raspberries ripen in our garden, but you can also use frozen raspberries.
Raspberry Yogurt Cake
Ingredients
- 1 cup Cake flour
- 1/2 cup Almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest of one lemon
- 2 eggs
- 1/2 cup olive oil
- 3/4 cup goat milk yogurt
- 1 tsp vanilla extract
- 3/4 cup cane sugar
- 1 cup of fresh ripe raspberries plus more for decoration
Raspberry Yogurt Cake
Instructions
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
In a small bowl, mix olive oil and lemon zest. Let it stand for 10-20 minutes.
Butter, an 8-inch (20 cm) square spring form pan. Line the bottom of the pan with parchment paper.
In a large bowl, stir or whisk together the cake flour, almond flour, baking powder, baking soda, and salt.
In another bowl, stir or whisk together the eggs, olive oil with lemon zest, yogurt, and vanilla extract. Stir in the cane sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Scrape half of the batter into the prepared pan. Carefully place half of the raspberries. Add the remaining batter, carefully spreading it over the berries. Place more raspberries on top, arranging them in between berries you’ve placed on the bottom.
Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Cut into equal pieces and decorate with one raspberry on each piece. Place the remaining berries in between the cake pieces (optional). Sprinkle with sifted powder sugar.
Makes one – 8-inch (20 cm) cake.
Raspberry Yogurt Cake
Print ThisIngredients
- 1 cup Cake flour
- 1/2 cup Almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- zest of one lemon
- 2 eggs
- 1/2 cup olive oil
- 3/4 cup goat milk yogurt
- 1 tsp vanilla extract
- 3/4 cup cane sugar
- 1 cup of fresh ripe raspberries divided
- 1 Tbsp powder sugar
Instructions
Preheat your oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven.
In a small bowl, mix olive oil and lemon zest. Let it stand for 10-20 minutes.
Butter, an 8-inch (20 cm) square spring form pan. Line the bottom of the pan with parchment paper.
In a large bowl, stir or whisk together the cake flour, almond flour, baking powder, baking soda, and salt.
In another bowl, stir or whisk together the eggs, olive oil with lemon zest, yogurt, and vanilla extract. Stir in the cane sugar.
Add the wet ingredients to the dry flour mixture. Stir until just combined.
Scrape half of the batter into the prepared pan. Carefully place half of the raspberries. Add the remaining batter, carefully spreading it over the berries. Place more raspberries on top, arranging them in between berries you’ve placed on the bottom.
Bake in preheated oven for about 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and place on a wire rack to cool.
Cut into equal pieces and decorate with one raspberry on each piece. Place the remaining berries in between the cake pieces (optional). Sprinkle with sifted powder sugar.
Makes one – 8-inch (20 cm) cake.
