Raspberry Yogurt Pound Cake
Serves
6
Total Time
75 MINS
Calories
566
An easy, beautiful, and delicious loaf cake, perfect to serve with tea or coffee in the afternoon. The yogurt and berries keep it moist and not-too-sweet.
- All purpose flour
250 g (about 2 cups)
- Baking powder
10 g (about 2 tsp)
- Salt
1 pinch (about 0.38 g)
- Unsalted butter
115 g (about ½ cup)
- Granulated sugar
225 g (about 1 cups)
- Egg
2 (about 100 g)
- Vanilla extract
5 g (about 1 ⅛ tsp)
- Orange
1 (about 200 g)zest of
- Orange
100 g (about ½)juice of
- Plain yogurt
100 g (about ½ cup)
- Ground almonds
50 g (about ¼ cup)
- Raspberries
230 g (about 1 ½ cups)
INGREDIENTS
- 1. Pre-heat oven - 170°C
- 2. Prepare a clean loaf pan
- 3. Add all purpose flour, baking powder and salt to a clean medium bowl
- 4. Whisk together
- 5. Add unsalted butter and granulated sugar to a clean stand mixer bowl
- 6. Cream together
- 7. Add egg, vanilla extract, orange and orange to the batter
- 8. Transfer dry ingredients to batter gradually
- 9. Mix in plain yogurt to the batter
- 10. Mix until combined
- 11. Mix in ground almonds to the batter gently
- 12. Add raspberries to a clean small bowl
- 13. Arrange batter in loaf pan
- 14. Bake until skewer tests clean - 55 min
- 15. Let cool
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
