I don’t know if you do this but I have a folder at home where I have taken pages from magazines with recipes and put them away to make at a later date. I’ll be honest, its been a while since I looked at mine but I was flicking through this week and found this recipe. It was from an old Morrisons magazine although I can’t find an online link to post for you unfortunately. The only issue I had with this was the timings, it took twice as long as the instructions said, plus some more!
- 175g self-raising flour
- 150g caster sugar
- 2 eggs
- 150g fat free natural yoghurt
- 110ml vegetable oil
- 1tsp vanilla extract
- 150g fresh raspberries
- 2tbsp flaked almonds, toasted
Now the recipe said to preheat to 160C / 325F / Gas 3 but I think this was too low so I would suggest 180C. Take a round 20cm cake tin, grease and line the bottom.
Mix the flour and caster sugar first in one bowl, then in another whisk the eggs, yoghurt, oil and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and stir until everything is combined before adding the raspberries and mix again carefully. Pour this mixture into the prepared cake tin.
Toast off the flaked almonds in a small frying pan until they are slightly golden then sprinkle over the top of the cake mix.
Put into the oven for 20-25 minutes (the recipe suggested 20 minutes at 160C but at this temperature mine took 50 minutes!) or keep an eye on it until its light brown on the top and booked through – test with a metal skewer.
Let the cake cool in the tin for 5 minutes or so before allowing to completely cool on a wire rack.
This was a lovely cake! I do worry sometimes having fresh fruit in cakes in case it doesn’t cook properly but these raspberries worked really well – once I got the timings right! The fruit made sure the cake didn’t dry out which was great considering how long it was in the oven for. I could have spent more time with my flaked almond placement before it was cooked but it was only ever going one way…to be eaten!