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Raspberry Yoghurt Cake

Category, , , , , , ,
Yields12 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins
This is a great cake to cook and freeze for lunch boxes and is equally good to whip up when you have friends coming over. If you want to freeze it cut it into slices first and wrap individually. It will keep in the freezer for a week and it will thaw out in lunch boxes ready in time to be eaten.
 1 cup olive oil, light
 1 cup caster sugar
 2 eggs
 ¼ cup LSA - linseed, sunflower and almond mix
 1 cup Greek yoghurt
 2 cups wholemeal self raising flour
 1 ½ cups raspberries, frozen
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    1

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

    2

    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.

    3

    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 😊

    GF - use gluten free self raising flour. LF - use lactose free yogurt.