Servings
  • 190g plain flour 190g plain flour
  • 50g almond flour 50g almond flour
  • 90g softened butter 90g softened butter
  • 115g Pure Cane Golden Caster Sugar 115g Pure Cane Golden Caster Sugar
  • 2 eggs 2 eggs
  • 60g greek yoghurt or sour cream 60g greek yoghurt or sour cream
  • 1 tsp vanilla paste 1 tsp vanilla paste
  • Zest of 1/2 lemon Zest of 1/2 lemon
  • 120ml whole milk 120ml whole milk
  • 2 tsp baking powder 2 tsp baking powder
  • Good pinch of salt Good pinch of salt
  • 225g fresh raspberries 225g fresh raspberries
  • 2tbsp raspberry powder (optional) 2tbsp raspberry powder (optional)

Instructions

HOW TO MAKE THIS RECIPE

  1. 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.
  2. In a bowl, combine the dry ingredients, flour, baking powder, and salt and stir to combine. Set aside.
  3. In a second bowl beat the butter and Tate & Lyle Pure Cane sugar until creamy for about 2-3 minutes.
  4. Add 1 egg at a time and mix until incorporated.
  5. Add the greek yoghurt or sour cream and vanilla and stir to combine.
  6. Slowly add the dry ingredients and milk. Stir just until combined, don’t over mix.
  7. 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.
  8. 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.