GR
EN
Easy yoghurt cake with raspberries
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THE EXPERIENCE
THE EXPERIENCE
recipe by:
Stavros Varthalitis
traditional
contemporary
Level of difficulty
Time needed
15 minutes
INGREDIENTS
100g all-purpose flour, plus extra for dusting
100g wholemeal flour
2 tsp baking powder
1 pinch of salt
200g full-fat strained yoghurt
200g granulated sugar
3 eggs
Zest of 2 oranges
1 vanilla pod
120g sunflower oil
200g raspberries
Caster sugar, for sprinkling
FOR THE SYRUP
Juice of 1 orange
50g granulated sugar
PREPARATION 
Preheat the oven to 170°C.
In a large bowl, whisk together the flours, baking powder and salt until just combined.
In another large bowl, beat together the yogurt, 200g sugar, eggs, zest and vanilla until combined.
Slowly mix the wet ingredients into the dry ingredients until homogenised.
Add the sunflower oil and mix.
EXECUTION 
Sprinkle the raspberries with flour, shake to remove excess flour and add them to the mixture, stirring gently to coat them all over.
Pour the mixture into a 30*11cm cake tin lined with parchment paper.
Bake for 40-50 minutes. Allow to cool for 10 minutes, then carefully remove from the tin and place the cake onto a wire rack.
To make the syrup, in a small saucepan, add the orange juice and sugar over medium heat, stirring until the sugar melts.
Carefully pour evenly over the warm cake.
Leave it to cool completely.
Sprinkle with caster sugar and serve.
