Raspberry Yogurt Cake

I found this recipe in Austrian's first Food Magazin: GUSTO.

A Summer cake to take away to meet a good friend and enjoy the hot afternoon sun. The recipe is basically for a biscuit cake with added fresh seasonal fruits. Now is the best time for raspberries.

The method is easy. I only had to use Lactose free dairy products, because my friend is lactose intolerant. But the supermarkets now have lots of these products. Buying butter, milk and Greek yogurt lactose free was no problem.

One problem I always have, finding the right size baking dish. They recommended a 30x12x6 cm sized loaf tin. It took some shuffling around to find one that mostly fitted the recipe. I have so many different ones, but never the ones I need. But having so many round, large, square shaped ones, does never solve the problem. Now I make do with what I own and do not buy any more. 

Recipe for cake with 12 portions:

150 g soft unsalted butter

200 g sugar

2 large free range eggs

1 tsp vanilla paste

1 tsp organic lemon peel

200 g ap flour

1tsp baking powder

120 g Greek yogurt

4 tbsp whole milk

300 g raspberries

Extra butter and breadcrumbs for the baking dish, extra flour

Powdered sugar

Preheat the oven to 180 C.

Cream butter and sugar together for 5 min. Add the eggs, one after the other, mixing in between.  Add all other ingredients except the raspberries.

Put 250 g rasperries in a bowl and use a tea sieve to coat them with some flour. Use a spatula and carefully fold them in the batter.

Coat the loaf tin with butter and then with breadcrumbs. Fill the batter in and bake for 50 min.

Cool down in the loaf tin for 20 min and then topple out on a wire rack to cool down. Put the other raspberries on top and sprinkle with powdered sugar.