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. Use all ingredients at room temperature. Use a standard mug to measure your ingredients. 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 Preheat the oven to 180 °C. Whisk the whole eggs and caster sugar until approximately tripled in volume and turn…
