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Raspberry yogurt cake à la Fini

updated

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Ingredients for 1 servings:

  • 200 g butter, melted
  • 300 g sugar
  • 4 eggs
  • 500 g yogurt (raspberry yogurt)
  • 400 g flour
  • 50 g ground almonds
  • ½ pack of baking powder
  • some fat, for the mold
  • possibly flour or ground almonds, for sprinkling

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

fruity and moist yogurt cake

Melt the butter and preheat the oven to 175°C (top/bottom heat). Beat the melted butter with the sugar until thick and creamy. Add the eggs and mix thoroughly, then add the raspberry yogurt. Whisk the dry ingredients in a separate bowl (saves sifting), then quickly stir into the batter. Thoroughly grease a Bundt pan (if you’re worried about the cake slipping out, you can also sprinkle with flour or ground almonds), pour in the batter, and bake the cake for 40-50 minutes on the second rack from the bottom. Note: Please do the toothpick test! My oven is a bit faster, and my pan is quite narrow.

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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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