Raspberry Yogurt Cake - Tims Dairy

Try baking this sensational Raspberry Yogurt Cake at home and then sit back and enjoy!


300g + 1 tbsp all-purpose flour, divided
2 tsp baking powder
1/2 tsp salt
200g Tims Dairy Greek style Raspberry yogurt
200g caster sugar
3 large eggs
2 tsp grated orange zest
1/2 tsp pure vanilla extract
125ml vegetable oil
300g raspberries, fresh or frozen, thawed and rinsed

For the Topping.

50g raspberries
Icing sugar


Preheat the oven to 175 degrees C or 350 degrees F. Grease the bottom and sides of one 9 x 5-inch loaf pan; dust with flour, tapping out excess

In a medium bowl, sift together flour, baking powder and salt; set aside

In a large bowl, whisk together the yogurt, sugar, eggs, orange zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the raspberries with the remaining tablespoon of flour, and fold them very gently into the batter

Pour the batter into the prepared pan and bake for 50 to 55 minutes, or until a toothpick inserted in the centre of the loaf comes out with a few moist crumbs attached. Let cool in the pan for 10 minutes before removing loaf to a wire rack on top of a baking sheet

Let the loaf cool completely. Dust with icing sugar, fresh raspberries and Enjoy!


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