Yogurt & Raspberry Cake

This cake is moist, light and delicious. Once you cut through the cake, you’ll find raspberries scattered around on each comforting slice of cake. This is another cake I used to eat throughout my childhood and reminded me how much I loved yogurt cake.

Ingredients

• 5 free range eggs (L)
• 2 mugs caster sugar
• 2 vanilla yogurts
• 1/2 mug olive oil
• 2 mugs self-raising flour, sifted
• 1 tsp baking powder
• 100 g raspberries
• 1/2 lemon, zest

Preparation

1. Preheat the oven to 180 °C.
2. Whisk the whole eggs and caster sugar until approximately tripled in volume and turn pale. Add the lemon zest to the mixture.
3. Add the olive oil and yogurts to the mixture and whisk until combined.
4. Add in the sifted flour and baking powder. Mix well with a wooden spoon until combined.
5. Lightly flour the raspberries and shake off the excess.
6. Grease and flour a cake tin (20 cm) of your choice. Pour 1/3 of the cake mix into the tin and scatter some raspberries on top. Add another 1/3 of the cake mix and raspberries, and finally the remaining cake mix.
7. Bake for approximately 35 – 40 min or until a skewer inserted into the centre comes out clean. Leave to cool slightly in the pan, then turn out onto a wire rack to cool completely.

*Receita em Português*

Ingredientes

• 5 ovos (L)
• 2 canecas açúcar branco
• 2 iogurtes de baunilha
• 1/2 caneca de azeite
• 2 canecas farinha com fermento, peneirada
• 1 colher de chá de fermento
• 100 g framboesas
• 1/2 limão, raspa

Preparação

1. Pré-aqueça o forno a 180 ° C.
2. Bata os ovos inteiros e o açúcar refinado até triplicar de volume e empalidecer. Adicione a raspa de limão à mistura.
3. Adicione o azeite e os iogurtes à mistura e misture bem.
4. Adicione a farinha peneirada e o fermento. Misture bem com uma colher de pau até combinar.
5. Passe as framboesas levemente por farinha e sacuda o excesso.
6. Unte e enfarinhe uma forma de bolo (20 cm) à sua escolha. Despeje 1/3 da mistura do bolo na forma e espalhe algumas framboesas por cima. Adicione outro 1/3 da mistura de bolo e framboesas e, finalmente, a restante mistura do bolo.
7. Leve ao forno por aproximadamente 35 – 40 minutos ou até que um espeto inserido no centro saia limpo. Deixe arrefecer um pouco na forma e desenforme sobre uma grade de pasteleiro até arrefecer completamente.