Yogurt Cake Raspberries (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 cups of flour (use yogurt container for measuring)
02 -
1 plain yogurt container
03 -
1 cup of neutral oil (like sunflower oil)
04 -
2 cups of sugar
→ Eggs and Leavening
05 -
A bag of baking powder
06 -
3 large eggs
→ Fruits
07 -
200g of fresh raspberries
# Instructions:
01 -
Set your oven to 180°C to preheat.
02 -
Combine yogurt, sugar, eggs, and oil in a mixing bowl.
03 -
Slowly mix in the flour and baking powder, stirring well for a smooth batter.
04 -
Gently stir the raspberries into the batter.
05 -
Pour the batter into a greased and floured pan. Bake for 30-35 minutes, or until a toothpick poked in the middle comes out clean.
06 -
Allow the cake to cool in the pan before taking it out and serving.
# Notes:
01 -
You can use the empty yogurt container as the measuring tool for your other ingredients.
02 -
It will stay good for up to 3 days in a sealed container.