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% …)
With these temperatures 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.
The cake batter is made with olive oil and Greek yoghurt – a combination that goes with lemon flavor. Also fresh raspberries add a juicy touch although they tends to melt into the cake. (Of course you may also use frozen raspberries when fresh ones are not available due to the season.)
You may mix all the ingredients by help of an egg whip – no electric handheld mixer necessary.
Due to oiling & flouring the Bundt tin the cake tumbles easily out of the tin.
Enjoy!
- 3 eggs
- 100 g fine sugar
- 2 sachets vanilla sugar (8 gr per sachet)
- 60 ml olive oil
- 120 g Greek yoghurt (10%)
- 1 organic lemon (zest and juice)
- 150 g all-purpose flour
- 1,5 tsp baking powder
- a pinch of salt
- 150 g fresh raspberries
- 1 tbsp all-purpose flour (for flouring the raspberries)
- 1 tsp olive oil
- 1 tbsp all-purpose flour
- 1 organic lemon (juice)
- 8 – 10 fresh raspberries
- 100 – 150 g icing sugar
- Bundt tin (20/23 cm x 8 cm / capacity: 1,25 l)
- pastry brush
- egg whip
- cooling rack
- sieve (about 6 to 10 cm)
- Oil the Bundt tin with a pastry brush. Distribute flour evenly in the tin by shaking. Discard the excess of flour. Set aside.
- Zest the lemon & squeeze the juice. Set aside.
- Mix flour & baking powder. 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. Also add the Greek yoghurt & mix. Finally add the lemon juice & the lemon zest as well as a pinch of salt.
- Add the flour mix 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 Bundt tin marches into the preheated oven for 35 min. Then make the famous test with the wooden pin … & add 5 – 10 min to the oven session if necessary.
- Let the cake rest on a cooling rack for at least 10 min. Then carefully turn the tin upside down & 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.
- You may store the cake for 1 – 2 days on the kitchen counter (covered). Afterwards the cake is fine in the fridge for another 1 – 2 days.
- It’s also fine to store the cake from the beginning for 3 – 4 days in the fridge.
- Sorry – no experience with freezing!
