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- Dish type
- Cakes with fruit
- Berry cake
- Raspberry cake
This festive cake consists of three layers: an almond pastry base, a generous yoghurt lemon cream filling and, finally, raspberry topping.
Be the first to make this!
- For the pastry base
- 100g plain flour
- 75g ground almonds
- 100g butter or margarine, at room temperature
- 50g caster sugar
- 1 packet vanilla sugar
- 1 egg yolk
- For the filling
- 500g plain yogurt
- 150g caster sugar
- 1 lemon, juiced and zested
- 2 (12g) sachets gelatine powder
- 500ml whipping cream
- 330g frozen raspberries
- 65g caster sugar
- 2 tablespoons cornflour
- 1 lemon
MethodPrep:40min ›Cook:10min ›Extra time:30min chilling › Ready in:1hr20min
- Knead together flour, almonds, butter, sugar, vanilla sugar and egg yolk until it hold together and everything is evenly combined Wrap in plastic film and place in the fridge for 30 minutes.
- Preheat oven to 200 C / Gas 6.
- Line the bottom of a greased springform tin with the pastry. Prick several times with a fork and bake until golden brown, about 10 minutes. Take out of the oven and let cool.
- Mix gelatine with 6 tablespoons cold water and set to one side for 10 minutes.
- In a bowl stir together yogurt, sugar, salt, lemon zest and juice. In a separate bowl whip cream until stiff. Fold whipped cream into the yogurt mixture.
- Heat gelatin in a small saucepan until completely dissolved. Place into a bowl and add a few tablespoon of the yogurt creme. Stir it in in quickly then gradually add the rest.
- Put the baked pastry base on a cake plate. Place the springform rim around it and spread the yogurt creme on top. Refrigerate until the creme has set, which can take several hours.
- In a small saucepan heat raspberries with sugar. In a bowl combine cornflour and a few tablespoons cold water and stir to dissolve. Pour into the pan with the raspberries and bring to the boil, stirring constantly. Continue cooking until mixture is glossy and thickened.
- Remove from the heat and let cool, stirring constantly. Spread on top of the yogurt cake. Place the cake back into the fridge to chill.
- Thinly peel the lemon in fine strips. In a small saucepan heat water and sugar and cook lemon strips over low heat, until thick and syrupy. Take lemon peel out of the syrup, drain and decorate the cake.
Reviews & ratingsAverage global rating:(1)
- 3 cups unbleached all purpose flour, divided
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 3/4 cups sugar
- 2 tablespoons fresh orange juice
- 1 1/2 teaspoons almond extract, divided
- 1 teaspoon finely grated orange peel
- 3 large eggs, room temperature
- 1 cup plain low-fat yogurt
- 2 1/2 cups fresh raspberries (two 6-ounce containers)
- 1 cup powdered sugar
- 1 tablespoon (or more) water
- Preheat oven to 350°F. Butter 12-cup Bundt pan. Whisk 2 1/2 cups flour, baking powder, and 1/4 teaspoon salt in medium bowl.
- Using electric mixer, beat butter and sugar in large bowl until creamy. Beat in orange juice, 1 teaspoon almond extract, and orange peel. Add eggs, 1 at a time, beating after each addition. Mix in yogurt.
- Add dry ingredients to batter and beat just until blended.
- Toss 1/2 cup flour and raspberries in large bowl. Fold berry mixture into batter. Spoon batter into prepared pan smooth top.
- Bake cake until wooden skewer inserted near center comes out clean, about 1 hour 10 minutes. Cool 30 minutes.
- Invert cake onto plate and cool.
- DO AHEAD: Can be made 1 day ahead. Cover and let stand at room temperature.
- Whisk powdered sugar, 1 tablespoon water, and 1/2 teaspoon almond extract in medium bowl. Add more water by 1/2 teaspoonfuls as needed for thick glaze. Drizzle over cake. Let stand until glaze sets.
Raspberry & lemon yoghurt loaf
Today I am sharing with you one of my all time favourite cake recipes, raspberry and lemon yoghurt loaf. This cake is a fantastic recipe to bust the boredom these school holidays and get the kids up and in the kitchen having fun. This recipe is super simple to prepare and absolutely divine to eat. The reason I forever return to this classic cakey creation is its deliciously tender and moist crumb that has everyone heads over heels in love. Adding yoghurt to the batter is really quite genius, not only does it give the cake a longer shelf life with its fantastic moisture adding qualities but it provides that cake with a little sour note that works beautifully with the zesty flavour provided by the lemon.
The kids can have this raspberry and lemon yoghurt loaf whipped up and ready for the oven in less than ten minutes. This simplicity of this recipe means no heavy kitchen machinery is required, just a bowl, wooden spoon and appetite, all of which I am sure are in your kitchen.
To start, get the kids to place a fine sieve over a large mixing bowl and sift through the flour, baking powder and sugar.
Next, using a wooden spoon ask the kids to stir the dry ingredients and make a well in the center.
In a jug combine all of the wet ingredients vegetable oil, eggs, vanilla and yoghurt and mix.
Pour the wet ingredients into the well of the dry and mix well to combine.
Finely grate the zest of a lemon into the batter and add the raspberries. Mix to combine.
Pour cake batter into a lined loaf tin and place into a preheated 180°C oven and bake for 25-30 minutes or until the cake is golden and cooked. To test, simply press the top of the cake, if the cake bounces back it’s cooked.
Allow the cake to cool for a few minutes in the pan, then remove from pan and allow to cool completely.
To serve, we sliced a piece in half and ate for morning tea along with some lovely sultanas and a sliced apple.
Raspberry & lemon yoghurt loaf
Adapted from Kayla Marie’s Kitchen
2 teaspoons baking powder
1 cup thick natural yoghurt
1 teaspoon vanilla essence
1 ½ cups of raspberries (fresh or frozen)
1 tablespoon finely grated lemon rind
Preheat oven to 180°C (350°F). In a large mixing bowl sift flour, sugar and baking powder and make a well in the centre. Place the oil, eggs, yoghurt and vanilla in a jug and whisk to combine. Pour wet ingredients into dry and mix to combine. Add raspberries and lemon zest and gently fold to combine. Pour the mixture into a loaf tin lined with baking paper and bake for 25-30 minutes or until cooked when tested with a skewer. Enjoy! x
1. Preheat oven to 175C. Line a loaf tin (20cm x 12cm) with baking paper and set aside.
2. Place the eggs and sugar in the bowl of an electric mixer fitted with the whisk attachment and beat on a medium-high speed for about 2 minutes until pale and frothy. Add cream and continue to whisk at same speed for about 2 minutes, until mixture is well combined and slightly thickened.
3. Meanwhile, melt butter in a small saucepan over a low heat, add lemon zest and set aside.
4. Sift flour, baking powder and salt together into a small bowl, then use a spatula to fold this into the egg mixture. Add raspberries, then gently fold through the melted butter and zest.
5. Spoon the mixture into the prepared loaf tin so it rises three-quarters of the way up the sides. Place the tin on a baking tray and bake for about 55 minutes, or until a skewer inserted into the cake centre comes out clean. Resist the temptation to open the door for the first 45 minutes.
6. Make the glaze by whisking the icing sugar with the lemon juice in a bowl. Allow the cake to cool for 15 minutes before removing from tin and onto a serving platter, then spoon over the glaze. The cake will keep for about three days, wrapped in cling film.
TIP: For a slightly crusty glaze and more lemony cake, pour over glaze as soon as cake comes out of oven while still in the tin and let cool for about 30 minutes.
My Little Persian Lemon, Raspberry and Yoghurt Cake
Pre heat the oven to 180′ (fan assisted)
Prepare a 10″ fluted tin with baking paper
In one bowl sift the flour baking powder and bicarb of soda and set aside
In another bowl whisk the sugar with the lemon zest (this releases the oil from the zest)
Add the eggs and whisk for 3 minutes.
Add the melted baking fat, yoghurt, vanilla extract & flours to the egg mix with a plastic spatula folding until the batter is just mixed.
Pour into your cake tin and bake for around 25 – 30 minutes until the cake is risen, golden and slightly cracking.
Remove from the oven and leave to cool in the tin for 5 minutes.
Turn onto a cooling rack and sprinkle with icing sugar. This cake needs no more decoration than that!
Yoghurt and raspberry cake with elderflower syrup
This recipe from Matthew Evans is a variation on a Greek-inspired yoghurt cake. The raspberries tend to sink into the batter a bit as the cake rises, leaving a beautifully coloured and textured result. You can buy elderflower cordial or concentrate from supermarkets.
- 125 g unsalted butter, softened
- 220 g (1 cup) caster sugar
- 3 eggs
- ½ lemon, zested, juiced
- 200 g (1⅓ cups) self-raising flour
- 200 g (¾ cup) natural yoghurt
- 120 g (1 punnet) raspberries
- 165 g (¾ cup) white sugar
- 1 tbsp elderflower cordial or concentrate (see Note)
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Grease and line base and sides of a 20 cm round cake pan.
Beat butter and caster sugar until pale and fluffy, then beat in eggs, one at a time it may look a bit curdled, but don’t worry. Gently fold in lemon zest and flour, alternating with the yoghurt. Using a spatula, scrape mixture into the prepared pan, making the centre a little lower than the edge. Scatter over raspberries, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
Meanwhile, to make syrup, stir 80 ml water, white sugar and lemon juice in a small pan over low heat until sugar dissolves. Increase heat to medium and simmer for 5 minutes or until slightly thickened.
Remove cake from oven, but leave in the pan. Using a fine skewer, pierce cake all over 30 times. Remove syrup from heat, then add elderflower. Spoon syrup over the cake so it soaks evenly. Cool, then serve.
• Elderflower cordial or concentrate is available from supermarkets.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
How to Make Lemon Cake with Raspberry Filling
- 2 Sticks unsalted butter, at room temperature
- 2 cups Truvía ® Baking Blend
- 4 extra-large eggs, at room temperature
- 1/3 cup grated lemon zest (3 to 4 large lemons)
- 3 cups flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1/4 cup freshly squeezed lemon juice
- 3/4 cup buttermilk, at room temperature
- 1 teaspoon pure vanilla extract
- Raspberry filling – to use later, when building your cake. (I used store bought raspberry pie filling, just to save time. It still tasted excellent!)
- Batch of Lemon Buttercream Frosting (Recipe below)
Step 1 – Preheat the oven to 350 degrees.
Step 2 – Grease two 8 inch round pans and set aside.
Step 3 – Cream together the Truvía ® Baking Blend and butter until it’s light and fluffy.
Step 4 – Add the eggs one at a time.
Step 5 – Mix in the lemon Zest.
Step 6 – In a separate bowl mix the flour, baking powder, baking soda and salt and set aside.
Step 7 – Next, mix the lemon juice, buttermilk and vanilla in a third bowl.
Step 8 – Add the flour and buttermilk mixtures to the butter and sugar and blend well.
Step 9 – Divide the batter into the two cake pans and bake for 35 minutes or until a tooth pick inserted comes out clean.
Step 10 – Flip the cakes out of the pans and let them cool before frosting the cake.
Step 11 – Place the first cake on your tray and add a layer of the raspberry filling.
Step 12 – Top with the second cake and frost the entire cake with the lemon buttercream frosting. Enjoy!
Raspberry and yogurt cake recipe
A simple yogurt cake baked with a handful of fresh raspberries, and coated generously with raspberry and lemon icing.
I had a lovely yogurt and raspberry cake in a delightful café, The Field Kitchen in Nettlebed, near Henley, and couldn't get it out of my head. This is my version. You do have to eat the cake quickly (or keep it in the fridge), otherwise the raspberries in the icing will spoil.
300g (10½oz) plain flour
2 tsp baking-powder
125g (4½oz) butter
225g (8oz) caster sugar
finely grated zest of 2 lemons
½ tsp vanilla extract
2 large eggs, at room temperature, lightly beaten
115g (4oz) plain yogurt
200g (7oz) raspberries
For the icing:
150g (5½oz) icing sugar
2 tbsp lemon juice
about 6 raspberries
Preheat the oven to 180°C/350°F/gas mark 4. Base-line and grease a 22 x 11 x 7cm (8½ x 4¼ x 2½in) loaf tin. Put 2 tbsp of the flour in a bowl to toss with the raspberries later.
Sift the rest of the flour with a pinch of salt and the baking-powder. Beat the butter and sugar until pale and fluffy, then add the lemon zest and vanilla. Gradually add the eggs a little at a time, beating well after each addition. Fold in the flour, alternating with the yogurt.
Toss the raspberries with the reserved flour. Put one third of the batter into the loaf tin and add half the raspberries. Put another third of the batter on top, followed by the rest of the raspberries. Finish with the remaining batter (it doesn't matter if some of the berries are peeking through). Bake for 1¼ hours. A skewer inserted into the centre of the cake should come out clean. If the top seems to be colouring too much during cooking, cover with foil.
Leave the cake in the tin for 10 to 15 minutes, then turn out on to a wire rack to cool completely.
Mix the icing sugar with the lemon juice until smooth. Spread about two thirds of this on the cake. Partly crush the remaining raspberries and add them to the remaining icing. Don't completely mix them in – you just want the raspberries to stain bits of the icing. Pour over the cake. This won't set hard, but do leave it to set a little before serving.
Raspberry and yogurt cake recipe
Total time: 1 hour 30 minutes
Gluten-free raspberry and lemon loaf cake recipe: Method
Ok, so here’s a printable version of my gluten-free raspberry and lemon loaf cake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Lemon Raspberry Cake with Zesty Cream Cheese Frosting
This weeks new recipe is a delicious lemon raspberry cake with zesty cream cheese frosting. You’ll find it has the perfect sweet and tangy balance + the crumb tastes deliciously moist due to the added olive oil and yoghurt.
I topped the cake with a lush cream cheese frosting (which tastes SO good) but the cake is also just as delicious without the frosting as more of a tea cake or served with fresh cream on the side.
The other great thing about this cake recipe is that it all comes together very quickly in one bowl, which is always a win!
I'll be cooking this recipe LIVE on Instagram and I'd love to have you join me + cook along! Saturday, May 2nd 2020 - 12:30PM AEST. I'll also post the live video here after the stream.
I hope you enjoy the recipe and please let me know if you have any questions.
Watch the video: ΚΕΙΚ ΛΕΜΟΝΙΟΥ ΜΕ ΚΡΕΜΑ (July 2022).