This summer the temperatures go sky-high: time for a light and moisture cake with fresh raspberries and a hint of lemon. Because of the raspberries that almost melted away the cake is very moist. My icing of sugar mixed with lemon juice and raspberries which led to a nice pink color also almost melted away … and made the cake even more moist. (Maybe I’ve overdone in raspberries – feel free to reduce by about 20% …)
It’s best to store the cake in the fridge – fine for 3 – 4 days. So you get a fresh delicacy together with your espresso or coffee or tea or whatever … whenever you need empowerment during the day – and be sure that will happen.
Serves 12
3 eggs (size M)
100 g fine sugar
2 sachets vanilla sugar (8 gr per sachet)
60 ml olive oil
120 g greek yoghurt (10%)
Zest and juice of an organic lemon
150 g all-purpose flour
1,5 tsp baking powder
a pinch of salt
150 g raspberries
about 1 tsp olive oil for the baking tin
about 2 tbsp all-purpose flour for the baking tin & to flour the raspberries
Icing
Juice of an organic lemon
8 – 10 fresh raspberries
100 – 150 g icing sugar
Equipment
Bundt tin (20/23 cm x 8 cm / capacity: 1,25 l)
Egg whip
Cooling rack
Sieve (about 6 to 10 cm)
Oil the Bundt tin with a pastry brush. Distribute 1 tbsp flour evenly in the tin by shaking. Discard the excess of flour. Set aside.
Zest the lemon & squeeze the juice. Set aside.
Preheat the oven at 160° C fan.
Mix eggs, sugar & vanilla sugar with an egg whip until smooth. Add the olive oil & mix. Add the Greek yoghurt & mix. Finally add the lemon juice & the lemon zest as well as a pinch of salt.
Mix the flour & the baking powder. Add to the batter & mix until it’s free from lumps.
Fold in the fresh raspberries with a spoon after having floured them.
Pour the batter in the Bundt tin. The tin marches into the preheated oven for 35 min. Then make the famous test with the wooden pin … & add 5 – 10 min if necessary. (I let the cake in the oven for another 5 min after having turned it off.)
Let the cake tin rest on a cooling rack for at least 10 min. Then carefully turn the tin & free the cake. If necessary use a wooden pin to help the process. Afterwards let the cake cool down to room temperature on the cooling rack.
For the icing squeeze the lemon & mix its juice with fresh raspberries. Crush the raspberries & strain through a sieve. Discard the remaining mess, especially the tiny pits of the raspberries. Mix now the clarified pink juice with icing sugar until thick enough – carefully to avoid sugar lumps.
Add the icing to the cake – spoon by spoon. If the icing isn’t so lazy as usual it’ll soak in the cake – it’s fine for a moist result.
Store the cake for 1 – 2 days on the kitchen counter. It’s also fine for 3 – 4 days in the fridge. (Sorry – no experience with freezing!)
Enjoy!
