WHB Raspberry Yoghurt Cake

I opened the fridge last week.  It was so jam-packed with food that an awkwardly balanced carton of eggs fell out and started leaking.  I rescued the broken egg, put it aside with a tub of yoghurt that was a day beyond the due date and brought out some raspberries that had been in the freezer forever.  They all came together into a rather good raspberry yoghurt cake.

At the end of a week with a sick toddler, I was after something quick and easy.  The recipe in my notebook (before I started recording sources for blogging) was for a Raspberry Yoghurt Crumble Cake.  I didn't fancy the idea of making a disc of crumble that needed to firm up in the fridge.  I ditched it and made a Raspberry Yoghurt Cake.  It came together quickly in the evening before I collapsed on the couch. 

E was waiting for a piece of cake with his cuppa before we watched our next episode from the box set of The Killing.  He needed some patience.  I checked the cake.  It needed a bit more time.  I turned it out onto a wire rack.  Sooner than I should have, I cut us a slice out.  It was so soggy in the middle, I put the cake back in the tin and into the oven for a further 15 minutes.  It was still rather soft.  I had followed the recipe fairly closely, only reducing the sugar slightly and leaving out the crumble.  It made me wonder if the oven should have been 180 C rather than 170 C. If only I had the time to experiment.

When E finally had his piece of cake he thought it had rather a lot of fruit in it.  I agreed.  From him it was a criticism.  From me it was praise.  Sylvia was in bed and didn't taste it until the next day.  She loved it.  We may have even had a piece for breakfast.  Fruit, yoghurt and almonds are a perfect way to start the day!

I am sending this cake to Winnie of Healthy Green Kitchen for Weekend Herb Blogging #303, the event coordinated by Haalo and founded by Kalyn.

Previously on Green Gourmet Giraffe:
This time last year: Rice Noodles with Orange
This time two years ago: Champion Crackers and Footy Food

Raspberry Yoghurt Cake
source unrecorded

1 1/2 cups self raising flour
1/2 cup brown sugar (2/3 cup in original recipe)
1/4 cup almond meal
100g butter
1 cup thick plain yoghurt
2 eggs, at room temperature
1 1/2 cups frozen raspberries
icing sugar to dust, optional

Preheat oven to 170 C.  Grease and line a 20cm round cake tin.

Combine SR flour, brown sugar and almond meal in a large bowl.  Melt butter in a small bowl (I did this in the microwave but you could do it on the stovetop).  Gradually mix in the yoghurt and then eggs until thick and creamy.  Tip the wet ingredients into the dry ingredients and gently mix until almost combined.  Fold in the raspberries but don't overmix or they will dissolve and bleed all over the cake.

Spoon mixture into prepared tin and smooth with the back of a spoon.  Bake 55-60 minutes (I let mine bake an additional 15 minutes and it was still a bit soft).  Sit in tin 5-10 minutes and then turn out and cool on a wire rack.  Dust with icing sugar (if desired) and eat warm or at room temperature.  Keeps in air tight container for 3-4 days.

On the Stereo:
The Wonderful World of Nursery Rhymes: Vera Lynn and Kenneth McKellar.