Raspberry and yoghurt loaf is a very moist cake. It is fantastic for morning tea and makes an excellent dessert when served with some of your favourite ice-cream. You can replace the raspberries with blueberries or strawberries.
250g plain flour
2 tsp baking powder
pinch of salt
115g soft butter
255g castor sugar
zest of 1 large lemon, finely grated
2 large eggs
100g full-fat plain yoghurt (make your own with Frank Camorra's yoghurt recipe here)
25g ground almonds
200g fresh raspberries
1 tbsp white sugar
1. Preheat the oven to 180C. Grease a 23-centimetre loaf tin and line with baking paper.
2. Sift together the flour, baking powder and salt.
3. Cream the butter and castor sugar in a large mixing bowl for five minutes until pale and fluffy, then beat in the lemon zest. Beat in the eggs one at a time, adding a tablespoon of the sifted flour with the second egg. Alternatively fold in large spoonfuls of the remaining flour and the yoghurt until the mixture is smooth, then fold in the almonds.
4. Spoon one-third of the cake mixture into a loaf tin and scatter with one-third of the raspberries. Repeat twice, finishing with a layer of raspberries.
5. Bake for 45-50 minutes until the cake is nicely browned, then cover loosely with foil and bake for a further 20-25 minutes, until a skewer inserted into the cake comes out clean.
6. Remove the cake from the oven. Cool for five minutes. Sprinkle with white sugar. Carefully remove the cake from the tin and put it on a wire rack to cool. Serve in thick slices.