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Chudda's Cuisine/Lounge
Aug 11, 2014
8 Comments

RASPBERRY YOGURT CAKE

RASPBERRY YOGURT CAKE

Raspberries are my favorite fruit!  Hands down!  I’ve always loved them since I was a child with wild raspberry bushes growing in our backyard.  We would pick them every summer and I remember my mom thinking they were overtaking the yard and a real pain in the a….  Well now, I appreciate these little beauties like never before.  So sweet, delicate and bursting with flavor in any recipe you use them in.   I was looking at photos of raspberry recipes when I came upon one from The Telegraph in the UK.  The food writer, Diana Henry adapted a recipe from a similar cake she had at The Field Kitchen in Nettlebed.  It was so  beautiful I had to try it.  Here’s the thing….Many of us are afraid or unsure of trying recipes with foreign measurements.  We here in the US are used to cups, oz.., etc.  Well, in most parts of the world they use metric measurements and weights for cooking.  So, this was a great experiment for me to use these measurements and see if they’re accurate, as well as delicious if it comes out ok!!!  Use the internet to make conversions in cooking and  baking….it’s an amazing tool and you will find amazing recipes and ideas that you would have never thought of before!

RASPBERRY YOGURT CAKE

Ingredients

For the raspberry yogurt cake:

10 1/2 oz. all-purpose flour

2 tsp. baking powder

pinch of salt

4 1/2 oz. butter, cut into pieces

8 oz. superfine sugar

finely grated zest of 2 lemons

1/2 tsp. vanilla extract

2 eggs, room temperature, lightly beaten

4 oz. plain yogurt

7 oz. fresh raspberries

For the icing:

5 1/2 oz. powdered sugar

2 T. lemon juice

8-10 raspberries

Directions

Preheat oven to 350F.  Grease and line a loaf pan with parchment paper and set aside.

Set aside 2 T. of the flour in a small bowl to toss with raspberries later.

Sift the rest of the flour with a pinch of salt and baking powder.  In a kitchen aid or other mixer, beat the butter and sugar until light and fluffy.  Add the lemon zest and vanilla.  Slowly add eggs a little at a time.  Add the flour alternating with the  yogurt.  Be sure to scrape down the sides as you go along.

RASPBERRY YOGURT CAKE

Toss the raspberries with the reserved flour.  Place 1/3 of the batter into the loaf pan and add half of the raspberries.  Put another 1/3 of batter on top followed by the rest of the raspberries.  Finish with the remaining batter.  Bake for 1 1/4 hours or until a skewer inserted comes out clean.

Leave in loaf pan to cool 15 minutes, then turn out onto a wire rack to cool completely.

Directions for the icing

Mix powdered sugar with lemon juice until smooth.  Spread 2/3 over the cake.

RASPBERRY YOGURT CAKERASPBERRY YOGURT CAKE

Partly crush the remaking raspberries and add them to the remaining icing.

RASPBERRY YOGURT CAKE

Pour over the cake.

RASPBERRY YOGURT CAKE

Let set before serving (or not :))!!

raspberry yogurt cakeraspberry yogurt cake

Beijos e Tchau!

Marilyn Chudda

Ludmilla Ramos and Marilyn Chudda
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8 comentários
  1. Julia Olsen - 12/08/2014 - 03h51

    GOSH! Looks awesome, beautiful colours ladies! great recipe! 🙂

    Julia, onekitchenblog.com

    • Thank you Julia! We loved the colors as well..so amazing..and…it tastes as beautiful as it looks!! It’s definitely a keeper!!!

  2. Thalia @ butter and brioche - 12/08/2014 - 05h49

    this cake looks amazing.. and the colours are incredible. definitely craving a slice right now!

  3. Bibs @ Tasteometer - 12/08/2014 - 10h43

    This looks so so tempting. Have to sub with Strawberries for me though as I really don’t like Rasberries!!!!!

    “Here’s the thing” us Brits find it difficult to do cup measurements LOL. I bought a set of cups years ago for the purposes of making non Brit recipes. My cups also have the Mls conversion printed on them too.

    • We can relate! An example of Ludmilla’s “Brazilian measuring system”… “1 spoon of”…what is that???!!!LOL. Here in the US it’s ridiculous that we don’t use the metric system!! It really makes so much sense! Hope you try it with the strawberries and let us know how it turns out!!

  4. Anna (Hidden Ponies) - 22/08/2014 - 00h19

    This is gorgeous! I love raspberries and quick breads, so I need to try this. Pinned 🙂

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