I’m not a huge fruit baker (shame on me!!) but every time I’m doing my shopping I keep seeing gorgeous ripe raspberries calling out to me. So this week I decided to do something about that! And so this chunk of amazingness was born.
It was a bit of a gamble as I’m usually a chocolate cake girl but my quantities seemed to work out ok and the end result was deeeeeee-licious! It’s strawberry and raspberry season at the moment so get thee to the shops and get baking!
(I also have a great recipe for a chocolate and raspberry cheesecake that always goes down a treat here )
For the Cake
250g Plain Flour
2 teaspoons Baking Powder
115g Butter (easier if this is at room temp rather than straight from the fridge)
225g Caster Sugar
zest of a large lemon
100g Natural Yoghurt
150g White Chocolate
50g Ground Almonds
200g Fresh Raspberries
For the Icing
100g Icing Sugar
50g Greek Yoghurt (I’m sure natural yoghurt would be fine if you don’t want to go and buy both)
50g Fresh Raspberries
You will need a 1kg / 2lb loaf tin.
1. Preheat the oven to 180C/ 160 for Fan oven / Gas mark 4. Grease and line a 1kg loaf tin with baking paper or parchment. I use these handy disposable ones from Tesco as I haven’t got a large loaf tin.
2. Sieve together the flour, baking powder and a pinch of salt in a medium sized bowl and set aside.
3. Beat together the butter and caster sugar in your mixing bowl, then beat in the lemon zest. Add the eggs one at a time and beat well. If it starts to curdle slightly then add a tablespoon of flour and mix in.
4. Then alternately fold in spoonfuls of the flour and the yoghurt until the mix is smooth.
I haven’t used yoghurt too much in baking but I used this organic one and it was perfect.
5. In the microwave or on the hob, melt your white chocolate, pour into the mix and fold together with a spoon. Then finally add the ground almonds and mix well. This is such a tasty batter, so lemony and yum!
6. Spoon a third of the cake mix into the tin and scatter a third of the raspberries on top. (Don’t forget to keep 50g of them for your icing later!!)
Repeat this twice more, finishing off with a layer of raspberries. I threw them in whole but you could chop them in half to have less chunky bits throughout the cake.
7. Bake for an hour with the cake wrapped in baking paper or foil, then remove this and bake for a further 20-25 minutes, until a skewer stuck into the middle of the cake comes away without any batter.
Take the cake out of the oven and leave it to cool. It’s a fairly big cake so will take a good while to cool down. I find that leaving cakes overnight lets them fully set and leaves them a lot easier to cut through without them crumbling up.
Should look summat like thiiiiiiiisss when it comes out and has been cut, but if it doesn’t – who cares?! It’ll still taste GREAT 🙂
So to make the icing – a 5 minute job.
1. Sieve the icing sugar into a bowl then add the Greek yoghurt and mix with a fork. Make sure to sieve the icing first as it’ll be full of big lumps otherwise – and who wants lumpy icing?! 🙂
3. Plop them into the icing and mix around a bit then spoon onto the cake. Throw the remaining raspberries over the top.
And you’re done!! The yoghurt makes this cake lovely and moist and the sweetness of the raspberries, lemon and chocolate make it a perfect treat.
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