I was in Black Cat Books at Paddington a couple of months ago, browsing the cookbook section where I came across a local school’s community cookbook. My favourite cookbooks are community cookbooks as the recipes have been tried, tested and loved. The cookbook is called Nourish which is a collection of recipes from the families at Bardon State School.
There are several recipes I can’t wait to try and one that stood out was a Raspberry Yoghurt Cake. But with the packing and moving I have only been sticking to the most basic cooking. Last week I was having a coffee in a little cafe in Bardon and in the cake display cabinet was a very luscious looking Raspberry Yoghurt Cake. I couldn’t resist and devoured a slice and then remembered I had a recipe at home of the same name! Made my day!
This recipe should have been on the front cover of the cookbook. It is so yummy, moist and surprisingly easy. I put Essie in charge of the mixing bowl and all that was required was a little whisking and mixing. A one bowl cake. I’m always wary of ‘one bowl’ anything but this cake worked even with a four year old as head chef.
All the kids said it was the best cake ever. Everyone loved it and I had hoped to take half the cake to a baby shower the next day but we were all powerless against the allure of the cake. There was nothing left to take. This is indeed a recipe to be repeated and declared a favourite. I highly recommend it.
raspberry yoghurt cake
(the cake recipe is from ‘Nourish’ from Bardon State School)
1 cup vegetable oil
1 1/2 cups caster sugar
1 cup full fat Greek yoghurt
2 cups self-raising flour
1 cup frozen raspberries
cream cheese icing
(you could easily half the icing quantities below as this is a generous amount but it is quite delicious)
100g unsalted butter, softened
250g cream cheese, softened
500g icing sugar, sifted
Preheat oven to 170 degrees C. Grease and line a 23cm springform cake tin.
Whisk together the vegetable oil and caster sugar. Add the eggs one at a time and whisk. Then mix in the yoghurt. Fold through the flour like you would with a muffin mix – a little lumpy is OK so don’t over mix. Fold through the raspberries then pour into the prepared cake tin.
Bake for 1 hour and 10 minutes or until cooked through (if it is browning too quickly and taking longer to cook then just cover the cake with some aluminium foil and continue to cook until cooked through – test with a skewer) . Leave to cool in the tin. Once completely cooled ice with cream cheese icing.
For the icing, cream the butter and cream cheese together until pale and smooth. Mix in the sifted icing sugar