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Tuesday, 27 September 2011
WHB Raspberry Yoghurt Cake
The Killing. He needed some patience. I checked the cake. It needed a bit more time. I turned it out onto a wire rack. Sooner than I should have, I cut us a slice out. It was so soggy in the middle, I put the cake back in the tin and into the oven for a further 15 minutes. It was still rather soft. I had followed the recipe fairly closely, only reducing the sugar slightly and leaving out the crumble. It made me wonder if the oven should have been 180 C rather than 170 C. If only I had the time to experiment.
Healthy Green Kitchen for Weekend Herb Blogging #303, the event coordinated by Haalo and founded by Kalyn.
Previously on Green Gourmet Giraffe:
This time last year: Rice Noodles with Orange
This time two years ago: Champion Crackers and Footy Food
Raspberry Yoghurt Cake
1 1/2 cups self raising flour
1/2 cup brown sugar (2/3 cup in original recipe)
1/4 cup almond meal
1 cup thick plain yoghurt
2 eggs, at room temperature
1 1/2 cups frozen raspberries
icing sugar to dust, optional
Preheat oven to 170 C. Grease and line a 20cm round cake tin.
Combine SR flour, brown sugar and almond meal in a large bowl. Melt butter in a small bowl (I did this in the microwave but you could do it on the stovetop). Gradually mix in the yoghurt and then eggs until thick and creamy. Tip the wet ingredients into the dry ingredients and gently mix until almost combined. Fold in the raspberries but don't overmix or they will dissolve and bleed all over the cake.
Spoon mixture into prepared tin and smooth with the back of a spoon. Bake 55-60 minutes (I let mine bake an additional 15 minutes and it was still a bit soft). Sit in tin 5-10 minutes and then turn out and cool on a wire rack. Dust with icing sugar (if desired) and eat warm or at room temperature. Keeps in air tight container for 3-4 days.
On the Stereo:
The Wonderful World of Nursery Rhymes: Vera Lynn and Kenneth McKellar.