Yogurt raspberry cake (Print Version)
# Ingredients:
→ Core Ingredients
01 -
One container of plain yogurt
02 -
Three yogurt containers of flour
03 -
Two yogurt containers of sugar
04 -
One container of neutral oil (such as sunflower oil)
→ Eggs and Baking Powder
05 -
Three eggs
06 -
One packet of baking powder
→ Fruits
07 -
200 grams of fresh raspberries
# Instructions:
01 -
Turn on your oven and set it to 180°C to preheat.
02 -
In a mixing bowl, combine the yogurt, sugar, eggs, and oil.
03 -
Gradually add in the flour and baking powder. Stir until you’ve got a smooth batter.
04 -
Carefully mix the raspberries into the batter without smashing them.
05 -
Pour the batter into a buttered and floured cake pan. Put it in the oven for 30-35 minutes. It’s done when a toothpick comes out clean from the center.
06 -
Let the cake cool in the pan before you take it out and serve it up.
# Notes:
01 -
Use the yogurt container to measure the other ingredients.
02 -
Store it in an airtight box for up to three days.