Tuesday 4 July 2017

Raspberry, lemon and yogurt loaf cake

It's got to the time of year at the allotment that we have a glut of raspberries. I've been making jellies with the black and redcurrants so I'm not swayed by the thought of turning them into jam or jelly. As we also have stacks of strawberries it's getting hard to keep scoffing them by themselves. Instead I have turned to my usual method of dealing with tricky ingredients – bake them in a cake.

This recipe puts together the classic combinations of flavours that go well with raspberries – lemon, yogurt and almonds. As raspberries are probably the softest of the soft fruits when putting the cake together I haven't mixed them in the cake mix as this could end up with them being crushed. Instead I have layered them up. This also means there's a good spread of raspberries throughout the cake. As there's fresh soft fruit in this cake I would advise you to eat this cake as soon as possible. What a hardship!

Equipment: 2lb (1kg) loaf tin greased and lined, mixing bowls, electric whisk/beaters, wire rack.


9oz (250g) Plain flour
2tsp (10ml) Baking powder
4oz (115g) Unsalted butter, softened or baking spread
8oz (225g) Caster sugar
1 Lemon, zest plus juice for topping
2 Eggs
3½ oz (100g) Natural yogurt
1oz (25g) Ground almonds
7oz (200g) Raspberries
3½ oz (100g) Granulated sugar


1. Pre-heat the oven to 180°C/Gas mark 4
2. In a large bowl sift together the flour and baking powder and then put to one side.
3. In another bowl cream together the butter and caster sugar until pale and fluffy.
4. Add the lemon zest and beat again.
5. Beat in the eggs one by one adding a spoonful of flour with each one.
6. Fold the remaining flour and yogurt into the mixture and then add the ground almonds and fold in again.
7. Put a third of the mixture into the prepared loaf tin and spread evenly. Top with a third of the raspberries. Continue this process until the raspberries are topping the mixture.
8. Bake for 45 minutes and then cover the top with baking paper or foil to stop it from burning and then bake for a further 20 minutes.
9. Test the cake with a skewer to check it is cooked through. It should come out clean of cake mixture but raspberry juice is fine.
10. Leave to cool in the tin while you make the drizzle topping. Mix together the granulated sugar with the lemon juice and pour all over the top of the cake. Leave to soak in for a few minutes before turning the cake out of the tin and removing the lining paper.
11. Leave to cool completely on a wire rack.

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1 comment:

  1. I absolutely adore the sound of this cake, and it's definitely something that I'd like to bake at home. For me loaf cake are always a winner. Commenting as BritMums Baking Round-up Editor. :)


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