I did make this this raspberry yogurt cake and it was delicious, John said even better than the apple one from a few weeks ago.
*Raspberry Yogurt Cake*Makes 1 9-inch cake
This is a moist cake that is not overly sweet and is filled with lovely raspberries. Dust with icing sugar to serve for a dessert, or serve plain for breakfast.
140g plain flour, sifted 1 cup gluten free
1/2 tsp bicarbonate of soda
1/2 tsp baking powder
65g butter, softened, 1/4 cup
130g sugar (2/3 cup)
1/2 tsp pure vanilla
1 large free range egg
120g Greek yogurt (1/2 cup)
125g fresh raspberries (1 cup) or cranberries
Icing sugar to dust for serving optional
Preheat the oven to 190*C/375*F/ gas mark 5. Butter a 9 inch round baking tin and line the bottom with paper.
Sift together the flour, baking powder, soda and salt. Set aside.
Cream the butter and sugar together until light and fluffy. Beat in the egg and vanilla until creamy and very light in colour. Add the flour mixture in two lots, alternating with the yogurt, stirring just to combine. Spread in your prepared pan. Sprinkle the raspberries over top.
I mixed 3/4 of the cranberries into the batter and the remaining on the top, gives it more flavour.
Bake for 30 to 40 minutes until risen and golden brown and the top springs back when lightly touched. Place on a wire rack to cool for about half an hour to 40 minutes. Lift out of the pan to a plate and dust with icing sugar before serving cut into wedges.