RASPBERRY YOGURT CAKE
A very fresh, summery cake to make
Provided by mazzyb
Time 1h
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to gas mark5/180C. Line and grease a large round baking tin.
- Mix the butter and sugar together in a bowl until creamy, then mix in the eggs, one at a time.
- Beat in the yogurt and vanilla.
- Fold in the flour.
- Pour into the tin and bake for 40-55 minutes or until a skewer inserted in the middle comes out clean.
- While leaving to cool, whip the cream and fold in the halved raspberries once, so there's a marbled effect.
- Cut the cake in half when completely cool, and pour the filling, then sandwich together, carefully.
- Dust the cake with icing sugar and top with a few raspberries.
- Enjoy!
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