Raspberries were on offer. Do I need any other reason to bake an everyday raspberry cake?
Well, that and I was having a very civilised tea and cake afternoon with some EastEnd friends and thought I’d try out a new cake recipe. I’m always a little wary about trying cakes out on people at a party, what if it turns out awfully and I have nothing else to serve?! Well, I was being reckless, I had no back up. However, all was well, the cake was SO moist.
It actually started life as a pound cake recipe, but then I decided I couldn’t really end up calling it a pound cake, as it strayed way too far from the ‘pound’ rule. So here’s my raspberry pound cake, minus the ‘pound’.
3 medium eggs
175g caster sugar
2tsp vanilla extract
150g unsalted butter (at room temperature)
80g no fat yogurt (I used ‘total’)
100g plain flour
75g ground almonds
1tsp baking powder
175g fresh raspberries
A little icing sugar for decoration
Loose bottomed 8 inch cake tin, lined with baking paper or well buttered
1) Whisk eggs, sugar and vanilla extract in a large bowl. Once combined add the butter and yogurt and lightly whisk until mixed.
2) In a separate bowl sift in the flour, then add the ground almonds and baking powder. Pour half the flour mixture into the wet bowl and slowly fold in with a wooden spoon, do the same with the remaining half until just mixed. Do not over mix.
3) Pour 3/4 of the mixture into the cake tin, then scatter the raspberries over the batter. Add the last 1/4 over the raspberries. Smooth the top with a blunt knife or back of a spoon.
4) Pop in the oven on the middle shelf for 40-45 mins, you know it’s done when a skewer or toothpick comes out clean and it’s browned slightly on top. Leave to cool in the tin for at least 10 mins, then transfer to wire rack to cool completely. Dust with icing sugar just before serving.