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!
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
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.
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.
Partly crush the remaking raspberries and add them to the remaining icing.
Pour over the cake.
Let set before serving (or not :))!!
Beijos e Tchau!