Raspberry Cake

Moist raspberry cake is made with drinking yogurt: the berries are layered between two portions of batter, so they don't sink to the bottom and the crumb stays juicy. It bakes for 50-60 minutes at 180 °C, giving you a beautiful, refined homemade bake. This cake came out fantastic, I strongly recommend it.

Raspberry Cake

A moist, juicy cake made with drinking yogurt, with a layer of fresh raspberries sandwiched between two portions of batter.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 8 servings

Ingredients Method Notes

Ingredients

  

• 125 g margarine softened
• 120 g sugar
• 2 chicken eggs
• 200 g drinking yogurt
• 50 ml milk
• 2 tsp baking powder
• flour until batter reaches a thick consistency
• raspberries
• vegetable oil for the pan

Method

 

1. Beat the margarine with the sugar and add the eggs one at a time. Pour in the yogurt, then the milk, stir in the flour and baking powder and mix - the batter is ready.
2. Grease the pan with vegetable oil. Pour in half the batter, add the raspberries and cover with the second half.
   
3. Bake the cake for 50-60 minutes at 180 °C. Remove and let cool.
4. Once completely cool, cut the cake into pieces and serve. Enjoy your meal!
   

Notes

The original recipe doesn't give an exact flour amount - add it gradually until the batter is as thick as regular cake batter.

Tips

• About the flour: the original recipe doesn't give an exact amount - add flour gradually until the batter is as thick as regular cake batter.
• Add the raspberries as a layer in the middle, between two portions of batter, so the berries distribute evenly through the slice and don't sink to the bottom of the pan.
• Let it cool completely before slicing - a warm, moist cake crumbles easily.