This recipe is so simple and so delicious. Interestingly it does not use butter but oil and this makes it very moist. It is my youngest child’s favourite cake and I often make two cakes at once so that there is enough for everyone to enjoy. You can freeze the cake and ice it later too.
Raspberry and Yoghurt Cake
(the cake recipe is from ‘Nourish’ from Bardon State School)
1 cup vegetable oil
1 1/2 cups caster sugar
1 cup full fat Greek yoghurt
2 cups self-raising flour
1 cup frozen raspberries (It is a good idea to toss the raspberries in a little flour before adding them to the mixture, this stops them from sinking to the bottom of the cake)
Cream Cheese Icing
100g unsalted butter, softened
250g cream cheese, softened
500g icing sugar, sifted
Preheat oven to 160 degrees C. Grease and line a 23cm springform cake tin.
Whisk together the vegetable oil and caster sugar in a mixer or with a hand mixer. Add the eggs one at a time and whisk again. Then mix in the yoghurt. Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix. Fold through the raspberries (covered in flour as I suggested) then pour into the prepared cake tin.
Bake for 1 hour and 20 minutes or until cooked through . Leave to cool in the tin. Once completely cooled ice with cream cheese icing. Put a generous amount of icing on top.
For the icing, cream the butter and cream cheese together until pale and smooth. Mix in the sifted icing sugarShare on Facebook