Yoghurt cake, as the name suggests, is based on natural yoghurt.
Fruit in yogurt is not a surprising phenomenon. It is the same with this cake – fruits, in this case raspberries, combines perfectly with a yogurt based cake.
This cake mixture is light and moist. You can eat it without end 🙂
If you decide to try this recipe, I encourage you to share your photos in the Comment section.
Bon Appetit 🙂
In addition: baking tin, margarine to grease the mold and baking paper. You will also need a spoon of caster sugar to sprinkle the already baked cake.
Whisk eggs with caster sugar, vanilla, salt and orange zest in a bowl. The mixture should have a fluffy consistency. Once whisked, gradually add oil and yoghurt. Sift flour in a separate bowl and mix it with baking powder and soda. Add the dry ingredients to the wet ones in small portions. Do not stop whisking.
Grease the baking tin with margarine and line with baking paper. Pour the cake mixture in the tin. Gently place the raspberries on the top with the bottom sides facing downwards.
Put the cake mixture into an oven preheated to 175 degrees Celsius. Bake from 50 to 55 minutes.
Once it’s baked, take it out, let it cool down and sprinkle with caster sugar.
The baking tin I used was rectangular and had a size of 15 x 24 centimetres.
You may replace raspberries with blueberries, blackberries, blackcurrants or strawberries. Do not use too heavy fruits because during baking they will sink to the bottom of the cake.
Do you like fruit cakes? Check out our recipe for Vegan chocolate cake with apple.