Who doesn’t love raspberries?
I mean seriously? They are so symbolic of summer and sun and holidays and sweet-piquant loveliness! Surely everybody loves raspberries? Well, I do and I use them a lot in my baking. We’re got a great range of raspberry inspired cakes in our Birdseed collection.
While holidaying in Rosebery this year (2014) over Christmas/New Year, Miss B and Little Miss and I chanced upon a row of rogue raspberry canes. They was absolutely ladened and spilling over the fence onto the footpath. They was actually all tangled with blackberries and looked like the work of someone who had once loved their garden and loved raspberries, but was NOW strategically ignored by the tenants renting the house and not wanting to heed the garden.
So the Grumkies and I decided: fair’s fair (or should that be fair’s fare!?). They’re hanging over the fence. Nobody is picking them and they’re going to go to waste! So we dashed home and came back with plastic tubs and picked, picked, picked!! Two containers, red fingers and lips later we were at home. Much of the lovelies got eaten by hungry, raspberry lovin’ Grumkies. But I managed to salvage a bunch and made some raspberry jam.
Emboldened by our easy steal that day and needing more raspberries, we decided that we’d go and collect some more the next day. However, next day the heavens had opened and it rained and rained and rained and rained! I was restless, like a cat on a hot (wet) tin roof! I could see all those lovely raspberries out there – going to compost and it seemed such a tragedy to leave them and not use them. We got a window of sunshine and out the door we bolted. We gathered the last of the “over the fence” raspberries and dashed home just before the rain set in again! Whew! Gotta love the West Coast weather!
And here, dear people, is the result. A delicious Lemony-Yoghurt Raspberry Cake that is perfect for a picnic. Perfect for morning tea. Perfect for desert with a dollop of cream or scoop of ice cream. However you enjoy your cake, I can assure you that you’ll enjoy this one!!
150g butter (softened)
200g caster sugar
2 eggs (at room temp)
Finely zested lemon rind
Juice of 1/2 lemon (depending on size on lemon)
½ cup sunflower meal (freshly roasted and ground)
½ cup pepita meal (freshly roasted and ground)
OR REPLACE WITH 1 cup almond meal, if you don’t have sunflower seed and pumpkin seeds
½ cup starch (potato/tapioca/corn)
½ cup rice flour
2 tsp baking powder
1/2 cup natural, unsweetened, yoghurt
Raspberries (frozen for inside cake), fresh for top of cake.
Heat oven to 170oC
- Zest the lemon and put the zest into the bowl with the butter and sugar.
- Put flours and baking powder in a bowl together and mix to combine.
- Cut the lemon and squeeze the juice of ½ lemon into the yoghurt. Set the other ½ lemon aside.
- Cream butter and sugar until pale and fluffy.
- Add eggs one at a time until well combined.
- Add ½ flour mix and ½ the yoghurt to the bowl and mix to combine.
- Add remaining flour and yoghurt and mix gently until mixed in.
- Put 1/3 mix into prepared greased and lined tin/tins (a large loaf tin or a small round works well. I used a smallish, rectangular ceramic dish and it worked beautifully. Even mini-loaf cakes would be super cute) Put raspberries on top of mix. Add another 1/3 and then more raspberries. Cover the top with remaining mixture and put into 170oC oven.
- A larger and deeper cake will take around 50 mins. Smaller/flatter cakes will take around 20 – 30mins.
- Cook until skewer comes out cleanly and golden brown on top.
- Allow to rest for 15mins before turning out onto cooling rack.
- Squeeze remaining ½ lemon juice into a bowl and add enough icing sugar to make a thickish lemon icing.
- Spread onto of warm cake and top with remaining raspberries.
Deliciously delush!!! So summer. So lovely! Enjoy! J x