Prep
15 minBake
45-55 minsServes
6Difficulty
Easy About
This raspberry and almond sponge cake is incredibly light and full of flavour with plump raspberries, almond flour and Greek yoghurt. A delightful bake that's sure to please everyone!
Preheat your oven to 175°C. Brush the bottom and the sides of a 20cm cake tin (you can use a 23cm one too just bake it a bit for less time so it doesn't dry out) with butter and sprinkle over some flour. Remove any excess flour that didn't stick to the butter.
In a bowl, combine the dry ingredients, flour, baking powder, and salt and stir to combine. Set aside.
In a second bowl beat the butter and Tate & Lyle Pure Cane sugar until creamy for about 2-3 minutes.
Add 1 egg at a time and mix until incorporated.
Add the greek yoghurt or sour cream and vanilla and stir to combine.
Slowly add the dry ingredients and milk. Stir just until combined, don't over mix.
Fold in the raspberries in with a spatula carefully. Transfer to the prepared baking pan and bake for about 45-55 minutes or until a toothpick in the centre comes out clean.
Leave to cool to room temperature. Before serving dust your cake with pink raspberry powder or simply with icing sugar and serve on its own or with cream and more fresh raspberries.
Ingredients – 13 items
1
Plain flour
Almond flour
Butter
softened
Golden Caster
Eggs
Greek-style natural yoghurt
or sour cream
Vanilla paste
Lemon
zest
Whole milk
Baking powder
Pinch of salt
Fresh raspberries
Raspberry powder
optional
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