Yogurt and raspberry cake

Yogurt and Raspberry Cake – a Delicious and Simple Experience

On a warm summer day or a quiet autumn afternoon, nothing compares to a fluffy, fragrant cake filled with fresh fruit. Today, I invite you to discover my recipe for yogurt and raspberry cake. This cake is not only quick and easy to prepare but also incredibly tasty, combining the creamy texture of Greek yogurt with the sweetness of raspberries. Whether you serve it as a dessert or as a snack with a cup of tea, this cake will bring a smile to anyone's face!

Preparation time: 15 minutes
Baking time: 30-35 minutes
Total time: 50 minutes
Number of servings: 8-10

Ingredients:
- 3 fresh eggs
- 400 g Greek yogurt (we recommend the Pilos brand for a creamy texture)
- 1 cup (240 ml) sugar
- 1 and 1/2 cups (approximately 190 g) flour
- 1 cup (240 ml) oil (preferably sunflower or olive oil for a subtle taste)
- 1 packet of baking powder with saffron (for a special aroma and color)
- 300 g fresh or frozen raspberries

Preparation:
1. Preparing the ingredients: Start by gathering all the necessary ingredients. It is important to have a measuring cup of the same volume to measure the ingredients, so everything will be uniform. If using frozen raspberries, let them thaw before adding them to the mixture.

2. Beat the eggs and sugar: In a large bowl, beat the eggs with the sugar using an electric mixer. Continue mixing until the mixture becomes frothy and light in color. This step is essential for achieving a fluffy cake.

3. Incorporating the oil: Add the oil in a thin stream, like making mayonnaise, while continuing to mix. This will help emulsify the ingredients and give the cake a soft texture.

4. Add the yogurt: Pour the Greek yogurt into the bowl and mix well until everything is homogeneous. The yogurt not only improves the texture but also adds a touch of freshness and flavor.

5. Incorporate the dry ingredients: In another bowl, mix the flour with the baking powder. Sift the flour mixture over the wet composition, mixing with a spatula or wooden spoon. Be gentle to avoid developing gluten, which could make the cake dense.

6. Preparing the baking pan: Line a baking pan of approximately 28/22 cm with parchment paper so that the cake does not stick. You can also use a little oil to secure the paper if necessary.

7. Add the mixture to the pan: Pour the composition into the pan, making sure to distribute it evenly.

8. Raspberries on top: Add the raspberries on top of the batter, sprinkling them evenly. Then, sprinkle 2-3 tablespoons of sugar on top to create a sweet and crunchy crust.

9. Baking: Preheat the oven to 180°C (360°F). Place the pan in the oven and watch closely. The cake is done when a toothpick inserted in the middle comes out clean. A tip: if the cake becomes too browned, you can cover the pan with aluminum foil to prevent burning.

10. Cooling and slicing: Let the cake cool in the pan for about 10-15 minutes, then transfer it to a rack to cool completely. Once cooled, cut it into portions and enjoy!

Useful tips:
- Alternative with other fruits: You can replace raspberries with other berries, such as blueberries or blackberries, or even with pieces of peaches or plums.
- A splash of vanilla: Add a splash of vanilla extract to the egg mixture for a richer flavor.
- Serving: The cake can be served plain or with a yogurt and honey sauce for an extra flavor boost. A scoop of vanilla ice cream alongside can turn the dessert into an unforgettable experience.

Nutritional information:
Each serving (out of 10) contains approximately 220 calories. This cake is a good source of protein due to the Greek yogurt, while also providing a portion of vitamins from the raspberries, a fruit full of antioxidants.

Frequently asked questions:
- Can I use natural yogurt?: Yes, but Greek yogurt provides a creamier texture and a more intense flavor.
- What if I don’t have baking powder?: You can use baking soda, but you will need to add a splash of vinegar for activation.
- How do I store the cake?: The cake keeps well in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.

I hope this yogurt and raspberry cake recipe brings you joy and delicious moments with your loved ones. Cook with love, experiment, and don’t hesitate to share the final result! Enjoy!

 Ingredients: 3 eggs, 400 g Greek yogurt Pilos, 1 cup sugar, 1 and 1/2 cups flour, 1 cup oil, 1 sachet baking powder with saffron, 300 g raspberries

 Tags:  raspberry cake yogurt cake