Raspberry Yoghurt Cake

Hello Dear Reader,

Ingredients ready for Raspberry and Yoghurt Cake 

This weeks baking came about from cleaning out my freezer (New Year thing). I took an inventory on Sunday to see exactly what I had and what needed to be used up. I found a half used, still perfect, sealed in the bag, frozen raspberries. I also had some Greek Yoghurt in the fridge -

Raspberries + Greek yoghurt = Raspberry and Yoghurt Cake

As always I googled those exact words and found a beautiful, simple cake that was whizzed up the the Thermomix in no time at all. The original recipe uses one bowl and just a whisk, but I use my Thermomix at any given opportunity. I have changed the recipe to use Coconut oil and added 1 cup of sugar rather than the 1 1/2 cups it called for.

1 cup Coconut Oil
1 cup castor sugar
2 eggs
1 cup full cream Greek Yoghurt
2 cups SR flour
1 cup Frozen Raspberries

Preheat oven to 170 C, grease and line a 20 cm round baking tin
Add Coconut Oil to bowl of Thermomix
Add Sugar and mix for 10 seconds on speed 5
Add eggs and yoghurt and mix for 10 seconds on speed 5
Add SR flour and mix for 10 - 15 seconds on speed 4 (just till incorporated, don't over mix)
Add frozen Raspberries, on reverse, mix for 10 - 15 seconds, again till just incorporated
Pour into prepared baking tin and bake for 45 - 60 mins or until cooked through

Let cool in tin

Once completely cooled, turn out of baking tin on to a cake rack

To serve, dust with icing sugar or top with whipped cream

Easy and delicious.

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