Summer, are you still there?
It feels like summer is coming to an end, days are getting shorter, you need to wear your long sleeves in the morning and you can feel that little chill in the air once the sun is dawning. School is back in session, the pencils have been sharpened and the pupils are still full of good resolutions.
The long vacation days, where reading a book in the sun was the only thing on your schedule are long gone. It's september again, we're all back at work, back in our everyday life. Goodbye summer, as David would say "I would have gone and loved you anyway".
Let's hold on to one of the best things sunny days brings us, in my opinion at least, raspberries! Lots of jam is already stored in my pantry to get me thru (part of) the winter, I have enjoyed my fair share of fresh ones too, but making a cake needed to be done.
Something nice and fresh, to stay in that light summer feeling for just a little longer. Holding on to those last sunny days, before autumn sets in for good.
Raspberries Yogurt Cake
for 1 cake
150gr of Sugar
200gr of Flour
1 Greek Yogurt
2 Teaspoons of Baking Powder
10cl of Oil (Sunflower)
400gr of Raspberries
Preheat your oven to 180°C.
In your standmixer, beat the eggs and the sugar for about 5 minutes, until it almost doubles in volume. Add the yogurt and sift the flour and the baking powder in until everything is combined. Lower the speed of the mixer and add the oil slowly, keep mixing for a minute or two.
Butter your oven dish (in this case a 23x31cm) and pour the cake preparation in it. Now place your raspberries carefully on it, you can aligne them or try to sprinkle them evenly. Place in the oven for about 40 minutes, it should be a nice golden color.
Leave it to cool and you can serve it with a bit of greek yogurt and some honey on it.