Simple, yet delicious… light, moist and bursting with raspberry flavour, this loaf cake will make the perfect treat for any fruit cake lover out there.
The idea is rather simple, sweet cake meets juicy, rather sharp tasting raspberries providing a perfect combination of flavours. Intrigued? Give it a try and I truly believe you will not be disappointed.
The recipe is a remake of my super popular Sugar-Free Blueberry Yogurt Cake but this one comes with the full-on sugar version. To turn it sugar-free simply replace 150g of sugar with 50g Natvia or another, if preferred, sugar-free alternative.
- 180g flour
- 150g caster sugar
- 125g raspberries
- 100ml raspberry yogurt
- 85g unsalted butter
- 2 eggs
- 1tsp baking powder
- 1/4tsp baking soda
Preheat the oven to 180C fan assisted.
Lightly grease or line with a baking paper one 8” loaf tin.
Sift and mix together the flour, baking powder, and baking soda.
In a mixing bowl beat the butter and sugar until light and fluffy.
Add the eggs, one at the time and continue mixing.
Add half of your flour mixture and mix until combined, then add the remaining flour mix and the yogurt and mix by folding in until the mixture has an even texture. You are aiming for a rather thick batter like consistency.
Finally, add the raspberries and fold them gently into your batter until evenly spread.
Pour the mixture into the earlier prepared loaf tin.
Bake in the preheated oven for 40-50min or until golden brown and it passes the dry toothpick test.
Remove the cake from the oven and allow it to cool for around 10-15 minutes, then remove from baking tin and leave to cool completely on a cooling rack.
Serve and enjoy!