Raspberry Yoghurt Cake

Raspberry Yoghurt Cake

If you’ve been reading this blog for a while you’ll know how fond I am of baking with raspberries. I’ve made this raspberry yoghurt cake twice now, once with regular flour and once with spelt and can honestly say there was no noticeable difference. The recipe is by Diana Henry – no surprises there! – and is from her book Simple. I love that the recipe was inspired by a cake she ate at a café in Nettlebed, a village in Oxfordshire, which holds many happy memories for me.

On the day Theresa May resigned I announced on Twitter that I was about to make this cake as a break from all the political drama, and there was quite a bit of interest, which is why I’m writing up the recipe for you today. The yoghurt doesn’t give the cake a yoghurt-y taste, if you know what I mean, but I think it gives it a lightness and makes it deliciously moist. It’s a perfect summer cake, but if you keep raspberries in your freezer, there’s nothing to stop you making it at other times of the year.

Raspberry Yoghurt Cake

Ingredients

  • 125g unsalted butter
  • 225g caster sugar
  • Finely grated zest of 2 unwaxed lemons
  • 1/2 tsp vanilla extract
  • 2 large eggs, lightly beaten
  • 300g plain flour or spelt flour
  • 2 tsps baking powder
  • 115g natural yoghurt (I love Yeo Valley Greek Style)
  • 200g raspberries

Icing

  • 150g icing sugar
  • Approx. 2 tbsps lemon juice
  • About 10 raspberries

 

Method

(Preheat conventional oven to 180ºC)

  • Butter a 22 x 12 x 7cm loaf tin and line the base with bake-o-glide or baking parchment
  • Beat the butter and sugar until pale and fluffy
  • Add the lemon zest and vanilla
  • Add the eggs, a little at a time, beating well after each addition
  • Put 2 tbsps of flour in a bowl and toss the raspberries in it
  • Mix the flour and baking powder together and fold this into the batter, alternating with spoonfuls of the yoghurt
  • Put one third of the batter into your loaf tin and add half the raspberries, spreading them out evenly
  • Put another one third of the batter on top followed by the remaining raspberries and finishing with the rest of the batter
  • Bake for about an hour and 15 minutes in the baking oven, but check after 40 minutes or so and cover it with foil if it seems to be colouring too much
  • A skewer should come out clean when it’s done. Leave the cake in the tin for 10 minutes before turning it out onto a wire rack to cool
  • Mix the icing sugar with the lemon juice until smooth
  • Spread two thirds of this on the cooled cake
  • Partly crush the 10 raspberries and add them to the remaining icing. Don’t completely mix them in; you just want them to stain bits of the icing. Pour over the cake

 

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Baking with Raspberries

 

I don’t see myself as much of a maker of puddings or desserts; I’m nervous about pastry and anyway, during the week there simply isn’t time to make a dessert.  In all honesty I’d rather bake a cake to have with a cup of tea in the afternoon and then just eat some chocolate to satisfy my sweet tooth at the end of a meal.  But, as I wrote here, I’m not eating chocolate anymore.

On Sundays, as I think I’ve mentioned before, my mother-in-law usually makes a pudding for us all.  I’ll make one if we have friends round or to take to friends if we’re invited to lunch or supper.  I’ll also make a dessert when it’s my turn to host book club or film club.

Raspberry and Cinnamon Torte

The raspberry and cinnamon torte I wrote about in my tumblr days is one of our favourites:

Bakewell Cake

This bakewell cake by Fay Ripley, which my Twitter friend @lesleyj28 alerted me to recently, could serve as a dessert or a teatime cake.  I pounced on the recipe because it contains everything that’s delicious and good about a bakewell tart (almonds, raspberry jam!) but no pastry.  I love pastry but (see above) don’t love making it.  Without the need to make pastry, this cake is mixed and baked in no time.  I used to watch Fay Ripley in Cold Feet on the telly (LOVED it) and had heard about her recipes but had not tried them before.  As I began to make this, I realised how similar it is to my torte.  It is a little more “cake-y” (two eggs instead of one), has jam in it and doesn’t contain cinnamon but apart from that it’s the same.  In fact, if I made it again, I’d probably replace the vanilla extract with cinnamon, but that’s just my personal preference.  Also – a small point – I didn’t have any flaked almonds in the cupboard so scattered over chopped almonds instead: a poor compromise on Fay’s recipe, we later all agreed.

Ingredients

  • 150g butter, softened
  • 150g golden caster sugar
  • 150g SR flour
  • 150g ground almonds
  • 2 large eggs
  • 1 tsp vanilla extract
  • 6 tsp raspberry jam
  • 150g raspberries (I used frozen because it was all I had)
  • 50g flaked almonds

Method

  • Grease a 22cm springform tin and base-line with bake-o-glide or baking parchment
  • In a mixer, food processor or with an electric hand whisk combine the butter, sugar, flour, almonds, eggs and vanilla extract (oh how I love the all-in-one method!)
  • Place half the mixture in the cake tin, smoothing it out, and dot the raspberry jam over, half a teaspoon at a time.  Scatter the raspberries over
  • Drop spoonfuls of the remaining mixture over the fruit but don’t worry if there are gaps; it will spread in the oven
  • Scatter over the flaked almonds
  • Bake for about 40 minutes in the Aga baking oven (or a little longer in a conventional oven at 180ºc).  Not easy to test this cake with a skewer because the raspberries make it a little wet in the middle.  It should be golden brown and springy to touch when done

Couldn’t be simpler.

 

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Raspberry Muffins

I love making raspberry muffins too, although I see them as more of a coffee or teatime thing than a dessert.  I also wrote about these on my tumblr: