Raspberry Yoghurt Cake

Preheat oven to 170°c and line two loaf tins.

In a large bowl whisk together the olive oil and caster sugar.  Add the eggs one at a time and whisk. Then mix in the yoghurt + LSA.  Fold through the flour and don’t over mix, a little lumpy is OK.  Fold through the raspberries then pour into the prepared cake tin.

Bake for 30 minutes or until cooked through (if it is browning too quickly and taking longer to cook then just cover the cake with some aluminium foil and continue to cook until cooked through – test with a skewer).  Leave to cool in the tin or serve warm and eat immediately 😊