Capture the essence of summer with our exquisite Raspberry Cake, made with seasonal fresh fruits. The vibrant red colours beautifully contrasting with a dusting of icing sugar.
- 125ml sunflower oil (plus extra for greasing the tin)
- 175g self-raising flour
- 175g caster sugar
- 125ml yogurt
- 3 eggs
- 1 tsp of vanilla extract
- 1 lemon, zested
- 200g raspberries
- A sprinkle of icing sugar
- 100g raspberries
To make your cake:
STEP 1 – Preheat the oven to 180C/160C fan/gas 4. Oil a deep, 20cm loose-bottomed cake tin and line with baking parchment. Combine the flour and sugar in a bowl. Set aside.
STEP 2 – In another bowl, mix sunflower oil, yogurt, eggs, vanilla extract, and lemon zest. Tip in the flour and sugar mixture, and gently fold until smooth. Add the luscious raspberries and fold them in. Bake for 30-40 minutes or until a skewer inserted into the middle comes out clean. Allow it to cool in the tin for a few minutes, then transfer it to a wire rack to cool.
STEP 3 – Dust lightly with icing sugar and serve this delectable treat crowned with more succulent raspberries! Enjoy the delightful flavours for up to three days by storing it in an airtight container.