Anyone who has spent time in the French alps with know and love yoghurt cake. It is really easy to make and will stay moist and fresh in your bag after spending the day skiing or hiking. A friend told me that yoghurt cake is popular in the alps because the altitude has an effect on normal cake mixtures rising – but I’m not sure how true this claim is.
Ingredients (1 large cake)
400g butter
400g caster sugar
6 eggs
300g yoghurt
250g plain flour
50g flaked almonds
100g raspberries
Salt
1 vanilla pod (or 1tsp vanilla extract)
Method
Start by creaming the butter and sugar until it becomes lighter in colour. Add the beaten eggs slowly. Then add the flour, a pinch of salt, almonds and yoghurt as well as the seeds from inside the vanilla pod. Chop up the raspberries and add half to the cake mixture.
Line the inside of a cake tin with baking paper and pour in the mixture. Put the remaining raspberries on top of the cake before putting in the oven for about 40 minutes at 150 degrees.
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