Two months ago my friend send me link to super tasty Raspberry Yogurt Cake! I have baked it already three times, because it is so delicious – twice with raspberries and once with blackberries and blueberries. It will take only 10 min to prepare and 25 min to bake. AND it is worth it! What else do you need to do on those rainy Autumn evenings?
200 g plain flour
100 g sugar
1 tsp vanilla sugar
1 tsp bicarbonate soda
200 ml natural yogurt
70 ml oil
150 g raspberries (or blueberries, blackberries)
almond flakes for garnish
25 g dark chocolate and double cream
In one bowl combine dry ingredients: flour, sugar and soda. In another one combine wet ingredients: eggs, yogurt and oil. Wet ingredients mix with dry ones. Pour mixture to cake tin. You can use round (26cm diameter) or rectangular (27x21cm) or (25x25cm). I prefer the round one. On the top put raspberries and almond flakes. Bake in 180 C for 25 min.
Melt dark chocolate in a bowl over a pan of simmering water. Add slowly double cream, stir until consistency is not too thick nor too liquid. Cool down your cake and decorate it with melted chocolate.
Original recipe in Polish: Tapenda.pl