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.