Very Berry Summer Cake
Print Category Raspberries Thematic No thematic Source Dairy Goodness Evaluation
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Click to enlarge Ingredients
- 4 large eggs
- 3/4 cup (200 ml) sugar
- 750 g container vanilla yogurt*
- 1 tbsp (15 ml) vanilla
- 1 1/4 cups (310 ml) flour
- 2 cups (500 ml) fresh or frozen (not thawed) raspberries
- 1/4 cup (60 ml) flaked almonds
Preparation
- In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla.
- Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries.
- Pour into 9-inch greased, floured spring-form pan. Sprinkle almonds over top. Bake at 350° F (180° C) until top is evenly golden brown (about 75 to 90 minutes). Chill, remove form and serve.
Cook commentary
10 Servings
* Do not use aspartame-sweetened varieties and choose 1 or more % m.f.
No one will guess that this moist, refreshing cake is made with yogurt! If you like, drizzle with a raspberry 'coulis' or sauce when serving.
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