Semolina cake with raspberries

Ingredients for 1 servings:

• 500 g natural or vanilla low-fat yogurt
• 4 m.-sized eggs
• 60 g butter (low-fat butter/margarine)
• 165 g sugar
• 1 tbsp vanilla sugar, bourbon
• 500 g semolina, durum wheat
• 1 packet of baking powder
• 300 g raspberries, fresh or frozen
• 100 ml orange juice

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fruity and juicy – yet not so sweet

Preheat the oven to 175°C, line a 30cm loaf pan with baking foil. Separate the eggs. Melt the butter, let it cool slightly, and then beat it with the egg yolks, yogurt, sugar, and vanilla sugar until creamy. Stir in the semolina and baking powder, then beat the egg whites until stiff and fold in. Pour half of the batter into the pan and cover with half of the raspberries. Repeat with the remaining batter and the raspberries. Bake the cake on the middle rack of the oven for about 100 minutes. Drizzle the cake with orange juice (you can use more orange juice, up to a maximum of 200ml, depending on your taste) and let it cool in the pan. Occasionally, I glaze the cake (very finely in threads) with vanilla couverture.