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Raspberry cake

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
  6. Step 6
  7. Step 7
  8. Step 8
  9. Step 9
  10. Step 10
Raspberry cake
Calories: 375 Carbohydrate: 51 g Protein: 7 g Fat: 17 g
Cook time: 50 minutes Prep time: 10 minutes Total time: 60 minutes Servings: 8

TAGS

Dessert Baking cake raspberry Summer cake Dessert Baking cake raspberry Summer cake Dessert Baking cake raspberry Summer cake

Directions

  1. Step 1 Heat the oven to 180C/160C fan/ gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
  2. Step 2 Mix the oil, yogurt, eggs, vanilla extract and lemon zest in another bowl. Tip in the flour and sugar mixture and fold in until smooth. Gently fold in the raspberries and bake for 30-40 mins, or until a skewer inserted into the middle comes out clean. Leave to cool in the tin for a few minutes, then cool completely on a wire rack. Dust lightly with icing sugar and serve topped with more raspberries, if you like. Will keep for up to three days in an airtight container.