Raspberry Vanilla Yogurt Loaf (Print version)
Vanilla yogurt batter surrounds whole raspberries in this simple loaf cake.
# Ingredients:
Ingredients
01 -
230 g plain flour
02 -
150 g caster sugar
03 -
2 tsp baking powder
04 -
¼ tsp salt
05 -
2 large eggs
06 -
180 g plain yogurt
07 -
90 ml vegetable oil
08 -
2 tsp vanilla extract
09 -
180 g fresh raspberries
# Instructions:
01 -
Heat oven to 175°C / 350°F. Line a 23 × 13 cm loaf tin with baking paper. Pat raspberries gently dry without crushing them.
02 -
Combine flour, sugar, baking powder and salt in a large bowl.
03 -
Whisk eggs, yogurt, oil and vanilla in another bowl until smooth. Pour into the dry ingredients and fold until only a few flour streaks remain.
04 -
Fold raspberries through gently with two or three turns. Spoon into the tin and level without pressing hard on the berries.
05 -
Bake for 50–60 minutes until the loaf is golden and a skewer inserted into crumb rather than a berry comes out without wet batter. Cover loosely with foil if the top darkens before the center is baked.
06 -
Cool in the tin for 15 minutes, then lift onto a rack and leave at least 30 minutes before slicing. Serve plain so the berry pockets remain the focus.
07 -
Refrigerate the cooled loaf, well wrapped, for up to four days. Bring slices to room temperature before serving, or freeze individual slices for longer storage.
# Good to know:
01 -
Includes 45 minutes resting or cooling time.