This raspberry and yoghurt cake is absolutely my new favourite dessert.
It is dense and moist and full of plump and juicy raspberries. A perfect spring dessert.
Hubby generally prefers chocolate cake, but having friends over for a bbq lunch on Sunday was a good excuse to make this delicious cake.
My recipe is based very closely on this, but I double the berries, use fat free yoghurt and leave out the apple.
In order for the berries to be spread throughout the cake, I add the batter to the tin in layers. I start with a cup of batter, sprinkle berries on top, before spooning on the next layer. I added extra berries to the top of the cake and sprinkled brown sugar on top for a caramelised top.