Raspberry yoghurt loaf
Serves 8
185g unsalted butter, at room temperature
250g caster sugar
5 eggs
250g greek-style yoghurt
1 tsp vanilla extract
280g plain flour, sifted
2 tsp baking powder
18g freeze-dried raspberries
100g fresh raspberries
Icing sugar, for dusting
1 Preheat the oven to 180C/Gas 4. Line a 4 x 8in loaf tin.
2 Place the butter and sugar in a food-mixer bowl and beat until the mixture is pale and almost white. Add the eggs one by one until they are well incorporated.
3 Mix together the yoghurt and vanilla extract in a clean bowl and set aside.
4 Place the flour, baking powder and freeze-dried raspberries in a separate bowl and mix through.
5 Put the mixer on to a low speed and alternately add the yoghurt and dry mix to the butter, sugar and egg mixture until it is all incorporated.
6 Spoon the mixture into the prepared tin and top with fresh raspberries. Bake on the middle shelf for 50 minutes. Once baked leave to cool in the tin for 10 minutes and then turn out to cool fully on a wire rack.
If you don’t have a loaf tin you could get away with making the cake in a round 9in tin, which would need roughly the same amount of time in the oven. When you add the fresh raspberries you might want to dust them in flour first to stop them sinking to the bottom of the uncooked batter. It’s not a problem with the loaf tin because the cake is so deep and narrow.
