We are in the middle of the hottest summer month and yet it feels like autumn.
Temperatures have fallen, wind (bura/bora) has been blowing for 2 days and nights are freaky cold. But in my kitchen everything is sunny and warm thanks to this gorgeous cake. This is the cake that followed me my entire childhood. My mum used to make it quite often. There are numerous variations of this cake, you can put almost everything in it: cocoa, chocolate chips, all sorts of fruit. This time I decided to add some of the season’s best fruit: raspberries. They pair heavenly with lemon zest and yogurt. That was enough for me to bring the taste of the summer back.
- 2 eggs
- 250 gr sugar
- 1 vanilla sugar (10 gr)
- 2 dcl vegetable oil
- 200 gr yogurt
- 235 gr all purpose flour
- 1 baking powder (12 gr)
- Lemon zest
- Pinch of salt
- 160 gr raspberries
- Powdered sugar for coating
Preheat the oven at 180 degrees Celsius.
Beat eggs, sugar and vanilla sugar for 5 minutes.
Add oil, mix a little, then add yogurt and mix again.
In a separate bowl mix together flour and baking powder and sift it in the egg mixture.
Add some lemon zest (I used one lemon) and a pinch of salt.
Grease the baking pan (37×25 cm) with some butter and pour the mixture in it.
Arrange raspberries all over the mixture.
They will sink to the bottom of the cake while baking. I personally don’t mind that, but if you don’t like it that way, you can coat them with flour before arranging them.
Bake for 40 minutes.
Allow to cool and sprinkle the cake with some powdered sugar.