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Yogurt-raspberry bundt cake

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Ingredients for 1 servings:

  • 250 g flour
  • 250 g natural yogurt
  • 75 g brown sugar
  • 75 g icing sugar
  • 1 tbsp baking powder
  • 1 packet of Bourbon vanilla sugar
  • 2 eggs
  • 80 ml oil
  • 150 g raspberries, fresh
  • ½ lemon(s), juice
  • Desiccated coconut for the mold

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour

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Beat the eggs with sugar, vanilla sugar, and yogurt (or vanilla yogurt if you prefer) until frothy. Slowly add the oil and continue stirring. Sift the flour with the baking powder and stir in the lemon juice. Gently dust the raspberries with a little flour to prevent them from sinking and stir into the batter. Grease a Bundt cake pan, sprinkle with desiccated coconut, and pour in the batter. Bake the cake at 180°C (convection oven) for 40-45 minutes. Let the Bundt cake cool in the pan, then turn it out and sprinkle with powdered sugar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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