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Raspberry yoghurt honey cake
Serves 6-8 Cakes, Bread and Pastries
Ingredients
- 100ml sunflower or vegetable oil, plus extra for greasing
- 50g unsalted butter, melted
- 150g caster sugar
- 1tsp vanilla bean paste
- 3 eggs
- 120g Greek yoghurt
- 50g clear honey
- 230g plain flour
- 1½tsp baking powder
- ¼tsp salt
- 200g raspberries, plus extra to decorate
- icing sugar, for dusting
For the filling
- 200g Greek yoghurt
- 150ml double cream
- ½tbsp clear honey, plus extra to decorate
Method
Preheat the oven to 180C/160C F/Gas 4. Grease and line two 15cm cake tins. In a large bowl, whisk the oil, butter, sugar and vanilla together. Beat in the eggs, followed by the yoghurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth.
Divide the batter evenly between the cake tins. Put the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35–40 minutes until golden and a skewer inserted into the middle of the cakes comes out clean. Leave to cool in the tins for a few minutes before removing to a wire rack to cool completely.
In a medium bowl, combine the yoghurt, cream and honey and whip for a minute or so until you have a smooth mixture.
Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one cake and top with the extra raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.
This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.
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