I had this great misconception that I would spend my maternity leave baking all the time but reality is I have done next to none! (and that’s probably really good for my waistline). Now that the wedding is basically organised, I finally have a BIT of spare time to bake some of my old delicious recipes and bring them back to life!
I can’t remember where I found this cake, I think it was in a Coles mag but it is amazing and super easy. It’s one of those cakes that would be perfect to whip up for friends coming over and it’s simple to mix together and will really impress them.
The addition of yoghurt in cakes always adds a really nice texture and makes it super soft. The raspberries cooking in the oven gave out the best smell that filled my entire kitchen! Gosh there really isn’t a better smell!
The cake does take around 60 minutes to bake, so you will need to allow time. Mine was probably a little overdone because my oven temp is shocking but I absolutely love the crunchy outside with a soft middle so for me this was amazing.
Enjoy and let me know how you go!
Raspberry & Apple Yoghurt Cake
Ingredients:
125g butter, softened
1 cup of caster sugar
1 tsp of vanilla essence
3 free-range eggs
1 & 1/2 cups of self-raising flour
1/2 cup of thick natural yoghurt (I used Greek)
1 red apple, cored and thinly sliced
2/3 cup of fresh raspberries (you could use frozen)
1 Tbsp of sugar, for dusting
Method:
1. Pre-heat oven to 180 C and grease and line a cake tin with baking paper.
2. Beat butter, sugar and vanilla until creamy. Add eggs one at a time, beating well after each addition.
3. Fold in sifted flour and yoghurt until combined. Pour mixture in to tin.
4. Top with raspberries and apples and sprinkle with extra sugar.
5. Bake for 60-65mins or until skewer comes out clean.
6. Leave to rest in pan for 15mins before moving to wire rack to cool.
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