Baking pan: 34 x 24 cm | 12-16 portions

 

390g flour

5g baking powder

150g sugar

5g vanilla sugar

a pinch of salt

zest from one organic orange

340g yoghurt

2 eggs

80g (melted) butter

2 small cups of (frozen or fresh) raspberries

 

+ butter, flour -> baking pan

 

I bake a lot depending on the ingredients that I have and my cravings. I don’t like throwing food away and I had some yoghurt left. At the beginning of the week, I had already baked a cottage cheese and (frozen) raspberry pie; I didn’t want to wait until summer came. So, I adapted this old yoghurt cake recipe by adding the raspberries – a nice touch!

 

Mix the flour, the baking powder, the sugar, the vanilla sugar, the salt, the orange zest, the yoghurt, the whole eggs, and the melted butter. Add the raspberries at the end (frozen; I just washed them twice).

Butter and flour the baking pan and bake the cake in the preheated oven, at 180°C for 20 minutes.

 

We are travelling again; this cake will be a great companion. I hope you are going to like it, too! ♥    

 

P.S. I’ve recently tried the mini-version of this cake using strawberries. It was delicious, fluffy, and flavourful! Here are the ingredients; the method is the one described above—

 

Baking pan: 20 x 20 cm | 9 portions

 

200g flour

3g baking powder

75g sugar

a pinch of salt

170g yoghurt

1 egg

40g (melted) butter

2 fistfuls of strawberries