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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Lemon and Ricotta Cake

Lemon and Ricotta Cake

The first lemon and ricotta cake I made was not a success. It was a Jamie Oliver recipe and didn’t really work, producing a rather dense cake. It may of course be entirely my fault and I might try it again one day. On the other hand, I’m not sure why I’d bother because yesterday I made a Diana Henry version from her book Simple and it was light and moist and delicious.

This cake works as an afternoon tea cake but also as a dessert served perhaps with some berries and crème fraîche or whipped cream. It’s best eaten slightly warm. It’s the ricotta that makes the cake moist but it also means it doesn’t keep that well. Don’t do what I did and make it on a day when hardly anyone’s around to share it with you because it really is best eaten on the day it’s made. If you do have some left, wrap it in clingfilm and refrigerate it. This is what I did and the next day I gave it a blast (a minute or two at high heat) in the microwave to warm it up a little and it freshened up beautifully. I was thrilled when our Italian friend, who is very particular about the food of his homeland and whose late wife was the most wonderful cook, gave it his approval.

Lemon and Ricotta Cake

Serves 8 (depending on hunger/greed)

You will need a 20cm springform tin, lightly greased and base-lined (with bake-o-glide)

Ingredients

  • 175g unsalted butter, softened
  • 175g golden caster sugar
  • Finely grated zest of 4 unwaxed lemons and the juice of 3
  • 3 large eggs, separated
  • 250g fresh ricotta, drained in a sieve
  • 100g self-raising flour, sifted
  • 25g ground almonds
  • 1 tsp baking powder
  • Icing sugar to serve

Method

  • Beat the butter and sugar together in an electric mixer until light and fluffy
  • Lightly beat the egg yolks with a fork and gradually add them, beating well after each addition
  • Stir the lemon zest and drained ricotta into the batter
  • Whisk the egg whites until they form medium peaks
  • Stir the lemon juice into the batter, then fold in the flour, almonds and baking powder
  • Fold two big spoonfuls of the egg whites into the batter to loosen it, then fold in the rest
  • Scrape the batter into the prepared tin
  • Put it in the baking oven and bake for 45-50 minutes; a skewer inserted into the middle of the cake should come out clean once it’s cooked
  • Leave to cool in the tin for 10 minutes or so, then remove the springform ring and let it continue to cool, although as I mentioned above it’s delicious served slightly warm
  • Dust with icing sugar to serve

 

 

 

SIMPLE

 

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Simple is the name of Diana Henry’s latest cookery book which was published this week.  If you read my blog regularly you will know I am a massive fan of her recipes.  I bought a copy as a birthday present for my future daughter-in-law; she and my son are keen cooks and, like me, love her way of cooking.  But I was going to resist buying a copy for myself and be patient and wait for someone to maybe give me one for Christmas.  Then my friend Caroline, another fan and a temptress, told me she’d already received hers and how brilliant it is.  You can guess the rest.  By the wonders of Amazon Prime membership my copy will be with me this evening.