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summer cake with fresh raspberries
A cake made with olive oil, eggs and Greek yoghurt in a classic Bundt tin.
Servings: 12 pieces
ingredients:
for the cake:
  • 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)
for the Bundt tin:
  • 1 tsp olive oil
  • 1 tbsp all-purpose flour
for the icing:
  • 1 organic lemon (juice)
  • 8 - 10 fresh raspberries
  • 100 - 150 g icing sugar
equipment
  • Bundt tin (20/23 cm x 8 cm / capacity: 1,25 l)
  • pastry brush
  • egg whip
  • cooling rack
  • sieve (about 6 to 10 cm)
how to:
for the cake:
  • 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:
  • 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.
storage:
  • 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!