No matter how many shopping lists I make for what food I have to buy (and leave on my desk instead of putting in my pocket before I leave for the store), I can easily be tempted by a good bargain when I spot it.
Seeing raspberries on sale in the grocery store would have been enough reason to buy them, but they also reminded me of my interest in trying this recipe from Diana Henry’s Simple. That book is so good, it’s the one I think of most often when I’m thinking about what food to make these days.
This cake was tender and moist and delicious. And, because I stored it in the refrigerator, it did not spoil.
Here’s how to make this cake.
Start with raspberries. Read the instructions all the way though, because the quantity is divided between different stages.
Put the butter and sugar into a bowl and beat until light and fluffy.
Vanilla and lemon zest are added.
Add the eggs, a portion at a time and combine well after each addition.
All the wet ingredients present and accounted for.
Toss 2 tablespoons of the flour with the berries.
Mix the remaining flour and baking powder together, then add it…
…and the plain yogurt to the wet ingredients in alternating scoopfuls.
Here’s the batter.
Get a third of the batter into the loaf pan.
Add half the raspberries.
Then add another third of the batter, the rest of the berries, then the last of the batter.
While the cake is in the oven, make the icing. Sift the icing sugar into a bowl…
…then add the lemon juice.
Here’s the cake. It’s cool.
Pour two-thirds of the icing over the cake.
Add the remaining berries to the rest of the icing and mash the berries.
Pour over the cake. This is the final layer.
Or is it?
There were still some raspberries left, so I pressed them into the top of the cake.
Raspberry Yogurt Cake.
An interior view.
Here’s the recipe:
Raspberry Yogurt Cake
Preparation 15 mins
Cooking 35 mins
I had a lovely yogurt and raspberry cake at The Field Kitchen, a café in Nettlebed near Henley, and could not get it out of my head. This is my version. You do have to eat it on the day it is baked, otherwise the raspberries in the icing will spoil.
For the cake:
125g unsalted butter, plus extra for greasing
225g caster sugar
Finely grated zest of 2 unwaxed lemons
1/2 tsp vanilla extract
2 large eggs, at room temperature, lightly beaten
300g plain flour, sifted
2 tsp baking powder
115g natural yogurt
For the icing:
150g icing sugar, sifted
2 tbsp lemon juice
About 10 raspberries
Heat the oven to 350°F/180°C. Butter a 22 x 12cm (8.5 x 5″) loaf tin and line the base with baking parchment. Beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla. Add the eggs a little at a time, beating well after each addition. Put 2 tablespoons of the flour in a bowl to toss with the raspberries later. Mix the remaining flour and baking powder together and fold this into the batter, alternating with spoonfuls of the yogurt.
Toss the raspberries in the reserved flour. Put a third of the batter into the loaf tin and add half the raspberries, spreading them out evenly. Put another third of the batter on top, followed by the rest of the raspberries. Finish with the remaining batter.
Bake for 1 hour 15 minutes. A skewer inserted into the centre should come out clean. If the top colours too much during cooking, cover with foil. Cool in the tin for 10 minutes, then turn out on to a wire rack.
To make the icing, mix the sugar with the lemon juice until smooth. Spread about two-thirds of this on the cake. Partly crush the raspberries and add them to the remaining icing to stain it. Pour over the cake. This won’t set firmly but do leave it to set a little before serving.