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Raspberry Yoghurt Teacake

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While Mondays are my new Sunday (well, almost), I finally got some time to sit and read a book and bake something new for myself. I’m not a big fan of snacking on raspberries, but I love them in baked goodies. Today I made myself a raspberry yoghurt cake. I especially love yoghurt cakes. They are my comfort food. They are always more moist than regular cakes, and keep longer too. And I adore how the raspberry red bleeds into the cake, making it look so spectacular.

Makes 9-12 mini tea cakes.
Adapted from: The Ottolenghi Cookbook 


  • 130g flour
  • ½ tsp baking powder
  • 1/4th tsp baking soda
  • 100g butter
  • 80g Sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 75g yoghurt (or you could use sour cream)
  • 100g raspberries, fresh or frozen


  1. Preheat the oven to 175C/350F. Butter and flour a kugelhopf tin, mini bundt pan or a muffin tray.
  2. In a bowl, sift together the flour, baking powder and baking soda. Set aside.
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  4. In another bowl, mix together the butter and sugar, until light and fluffy. Add the egg and continue to mix until evenly incorporated. Stir in the vanilla extract.
  5. Add the flour mixture and yoghurt alternately until it looks like a homogenous mixture.
  6. Stir in half the berries. Add the cake batter into the prepared pan and press the remaining berries into the dough.
  7. Bake for 15 minutes for mini cakes in muffin mould or longer, depending on the size of the mould used.
  8. Eat warm.

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