We’re serving up this fresh raspberry yogurt cake by Stavros Varthalitis for a sweet summer dessert and you should too!
Top tip: the more raspberries on top of the cake, the better! They’re the perfect complement to the thick, creamy Greek yogurt.
Ingredients
- 100g all-purpose flour, plus extra for dusting
- 100g wholemeal flour
- 2 tsp baking powder
- 1 pinch of salt
- 200g full-fat DODONI Greek yogurt
- 200g granulated sugar
- 3 eggs
- Zest of 2 oranges
- 1 vanilla pod
- 120g sunflower oil
- 200g raspberries
- Caster sugar, for sprinkling
For the syrup
- Juice of 1 orange
- 50g granulated sugar
Process
- Preheat the oven to 170°C.
- In a large bowl, whisk together the flours, baking powder and salt until just combined.
- In another large bowl, beat together the yoghurt, 200g sugar, eggs, zest and vanilla until combined.
- Slowly mix the wet ingredients into the dry ingredients until homogenised.
- Add the sunflower oil and mix.
- Sprinkle the raspberries with flour, shake to remove excess flour and add them to the mixture, stirring gently to coat them all over.
- Pour the mixture into a 30*11cm cake tin lined with parchment paper.
- Bake for 40-50 minutes. Allow to cool for 10 minutes, then carefully remove from the tin and place the cake onto a wire rack.
- To make the syrup, in a small saucepan, add the orange juice and sugar over medium heat, stirring until the sugar melts.
