Raspberry Yogurt Loaf Cake

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.

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.

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.

Ingredients:

  • 180g flour
  • 150g caster sugar
  • 125g raspberries
  • 100ml raspberry yogurt
  • 85g unsalted butter
  • 2 eggs
  • 1tsp baking powder
  • 1/4tsp baking soda

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.

Method:

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!

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.

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.

Countryside Plum Cake

Light, moist and very refreshing this countryside plum cake is the perfect treat any time of the day.

Light, moist and very refreshing this countryside plum cake is the perfect treat any time of the day.Living in the countryside and finally having our own garden and an orchard means that we get to enjoy a lot of fresh produce straight from the source. We still can’t get used to this fact; it’s so surreal sometimes… In the past things had to be planned… I couldn’t just bake a plum cake on the whim, I couldn’t mainly because I had no plums in the house… I had to drive to the supermarket and purchase some, which 99% of the time were unripe and thus still too hard to use… now, I just walk out into the garden and pick some from my tree… how cool is that?!

Anyhow, after months of baking brownies and chocolate based cakes and muffins, it was time for a change… summer has finally brought us a lot of super juicy and extremely tasty fruit, so I thought it was about time we added them to our menu.

The recipe below makes one 8 inch square tin, just like you would use to bake brownies, which is as it happens the perfect size for just the two of us, but if you have a bigger family or you are expecting some guests then simply double the volume of the ingredients and turn it into a sheet cake. Also, I should add that this cake tastes the best on the 2nd day, so make sure you bake a portion big enough to allow for plenty of next days “leftovers”.

On the first day, you have a defined cake with plums – crumbly light cake with refreshing moist plums inside. However, on the second day, the cake is becoming much moister with fruity juices spreading throughout the cake part think of it as a self-drizzling cake. Try for yourself and tell me which day you like best.

Now, let’s get baking.

Light, moist and very refreshing this countryside plum cake is the perfect treat any time of the day.

Ingredients:

  • 150g self-raising flour
  • 125g caster sugar
  • 125g butter
  • 15 large Damsons plums
  • 2 eggs
  • 1tbsp vanilla sugar
  • 1tsp vanilla essence
  • Pinch of salt
  • Icing sugar – for decoration (optional)

Method:

Preheat the oven to 180C fan and prepare an 8-inch square tin by lining it with baking paper.

In a small saucepan over a very low heat melt the butter, once melted put aside to cool.

Wash, halve and pit the plums then put them on a large baking tray to air dry whilst you continue with the rest of the cake.

In a large mixing bowl mix together the sifted flour, both sugars, and salt.

In a separate small bowl beat the eggs, then add the vanilla essence and stir well.

Once the butter has cooled down to room temperature combine it with the eggs and mix well.

Finally, add the wet ingredients to the dry ones and with a silicon spatula mix well until combined.

Pour the mixture into the earlier prepared baking tray.

Decorate however you want with the plums, or simply place them next to each other in a grid. Whichever way you go ensure that the skin side is pointing up. When your work of art is completed just pop into the oven.

Bake at 180C for 30 minutes or until golden brown and a toothpick comes out clean.

Remove from the oven and set aside to cool completely.

Once totally cooled down, decorate with icing sugar (if using), then finally cut into portions and enjoy.

Light, moist and very refreshing this countryside plum cake is the perfect treat any time of the day. #plumcake #cake #fruitcake #baking