A tasty yoghurt cake with fresh raspberries, generously coated in a milk chocolate glaze. The yoghurt keeps the cake moist yet light – and it couldn’t be easier to make!
Ingredients for the yoghurt raspberry loaf cake:
- 120 g butter
- ¾ cup caster sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup Greek or natural yoghurt
- 300 g plain flour
- 2 tsp baking powder
- ½ tsp bicarbonate of soda
- 350 g raspberries, plus 30 g extra
All ingredients should be at room temperature. Melt butter and cool slightly.
Place the melted butter, eggs, sugar, vanilla extract, and yoghurt in a medium bowl. Stir with a balloon whisk to combine. Add the sifted flour, baking powder, and bicarbonate of soda, and mix with the whisk until just combined. Fold in the raspberries (350 g).
Prepare a 10 × 29 cm loaf tin lined with baking paper. Spread the batter evenly in the prepared tin.
Bake at 170°C for about 40 minutes, or until a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool.
Pour the milk chocolate glaze over the cake and decorate with the extra raspberries.
Ingredients for the milk chocolate glaze:
- 40 ml whipping cream
- 80 g milk chocolate, chopped
Heat the whipping cream in a small saucepan over medium heat until it is almost boiling. Remove from the heat, add the chopped chocolate, and leave for 2 minutes. After this time, stir until smooth and glossy. Allow the glaze to cool slightly before pouring it over the cake.
Enjoy!
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