About this recipe:This cake is lower in fat and full of ruby red raspberries in every bite. Using yoghurt not only keeps the cake moist, but allows for less butter to be used, cutting calories.
125g plain flour
5 tablespoons caster sugar
1/2 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
1/4 teaspoon salt
110g reduced-fat natural yoghurt
2 tablespoons butter, melted
1 teaspoon vanilla extract
3 tablespoons dark brown soft sugar
150g fresh or frozen raspberries
1 tablespoon flaked almonds
4 tablespoons icing sugar
1 teaspoon skimmed milk
1/4 teaspoon vanilla extract
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Method Prep:15min › Cook:35min › Ready in:50min
Preheat oven to 180 C / Gas 4. Lightly grease a 20cm round cake tin.
Sift together the flour, sugar, baking powder, bicarb and salt in a large bowl. In a separate bowl, whisk together the egg, yoghurt, butter and 1 teaspoon vanilla extract. Stir the egg mixture into the flour until well moistened. Toss the raspberries with the dark brown soft sugar in a small bowl.
Pour 2/3 of the batter into the cake tin and sprinkle with the raspberries and almonds. Spoon the remaining batter over the raspberries.
Bake in preheated oven until cake springs back when lightly touched, 35 to 40 minutes. Set aside to cool.
To make the glaze, stir together the icing sugar, milk and 1/4 teaspoon of vanilla extract until smooth. Drizzle glaze over the cooled cake. Serve at room temperature.
Based on 8 portions, each portion has 182 calories and 4.4g of total fat.