Raspberry, orange, lemon and yogurt cake
This easy cake keeps well for a few days after baking, thanks to a combo of oil and yogurt in the batter.
Serves 8-12 • Prep 20 mins • Cook 35-40 mins
4 large free-range eggs, separated120g natural yogurt110ml olive oil200g caster sugarZest 1 orange, 1 lemon, finely grated2tsp vanilla extract330g Italian 00 flour (or plain flour)½tsp salt2tsp baking powder150g raspberries, plus extra to serveIcing sugar, for dusting
You will need:
23cm cake tin, bundt tin or ring mould, greased and lined
1 Heat the oven to 160C Fan. Beat the egg whites in a bowl until stiff. In a separate large bowl, beat the yogurt, oil, sugar, egg yolks and zests.
2 Stir in the vanilla, flour, salt, baking powder and raspberries, then…
