Name: Yogurt and Raspberries Cake
Prep time: 20 min
Cook time: 35 min
Cuisine: Italian
Ingredients: 220 g flour; 60 g potato starch; 2 eggs; 180 g sugar; 100 ml seed oil; 120 ml white yogurt; 1 almond flavouring; 1/2 orange zest; 10 raspberries; 1 baking powder for sweets; Some caster sugar; 150 g icing sugar; 2 tablespoons lemon juice; Some red fruits

The YOGURT AND RASPBERRY CAKE is the perfect recipe for all those who love to bring to the table on the day of the holidays a good cake and especially easy to prepare.
A cake without butter, soft, fragrant and unique flavor, this thanks to the presence of yogurt, almond flavor and raspberries.
If you want to transform it and give it a ‘WOW’ effect and then present it to your guests in a unique and spectacular way, you can decorate the cake with royal icing and embellish it with tasty red fruits and flowers. Making sugar icing at home is really a breeze, just put powdered sugar and a few drops of lemon in a bowl, mix it all together and then frost the cake. Just like Cinderella’s pumpkin, the donut turns into a unique and delicious dessert, I’m sure your guests will be enchanted!
Ready to prepare this tasty and scenic YOGURT AND RASPBERRY CAKE

DifficultyEasy
CostCheap
Preparation time20 Minutes
Cooking time35 Minutes
Serving8
Cooking methodOven
CuisineItalian

Ingredients

220 g flour

60 g potato starch

2 eggs

180 g sugar

100 ml seed oil

120 ml white yogurt

1 almond flavouring

¹/₂ orange zest

10 raspberries

1 baking powder for sweets

Some caster sugar

For the icing

150 g icing sugar

2 tablespoons lemon juice

Some red fruits

YOGURT AND RASPBERRY CAKE

YOGURT CAKE

Steps

To prepare this soft Yogurt and Raspberries Cake we must!

1-Work the whole eggs dasole montatele with a whisk until doubled, then add the sugar and beat until the mixture is clear and puffy.

2-While still working the mixture add the yogurt and seed oil and the almond flavoring vial and grated orange peel.

3-Verse now the sifted flour with the baking powder and add the raspberries, these incorporate them to the compound helping you with a paddle, be careful not to break them.

4-Dust and flour a 20 cm doughnut mould, pour the mixture inside, level and sprinkle with plenty of caster sugar. Bake at 180 ° for 35 minutes , before pulling out of the oven always do the toothpick test.

5- Remove from oven and let cool. Then unmold the doughnut by turning it upside down on a serving plate and let it cool completely.

Let’s prepare the glaze

1-Insert the powdered sugar in a small bowl and add a tablespoon at a time of lemon juice, until the mixture is thick and not too liquid.

2-Pour the icing over the cake, letting it fall slightly along the edges, before it dries decorate with red fruits or according to your personal taste… Enjoy your meal!