I adore raspberries - any recipe that pops up in a magazine that contains raspberries has my attention. Accordingly, when I spied Donna Hay's recipe for raspberry yoghurt loaf, it was love at first sight.
I found the recipe in Sunday Style (12 May 2013), but you can find it online here in blueberry form.
What is not to love about this cake - it contains tangy yoghurt and gorgeous raspberries (the frozen variety so that you don't have to remortgage your house to make it). I think this would work well with cherries as well as other berries.
The cake itself is soft, moist and tangy - it is really easy to eat.
If you love raspberries, do try this cake - it is a treat.
This cake looks absolutely perfect :D
ReplyDeleteSweet and delish!
Cheers
Choc Chip Uru
That looks delicious! I love that combination of flavors, so I am certain I should definitely make this one! Nice photo of it as well. Do we have a recipe line up for June for WWDH? I have lost track in the selling house/moving frenzy going on here.
ReplyDeleteraspberries always get my attention too - looks like a great cake
ReplyDeleteThat looks fantastic. I love olive oil cakes and yogurt cakes - they're nice variations on the traditional recipes.
ReplyDeleteI can see from the photo how deliciously sticky and soft the cake looks - yum!
ReplyDeleteRaspberries are in season now! Time to make this loaf!
ReplyDeleteI think I'd love this loaf too-it sounds so divinely moist and tangy! :D
ReplyDeleteThis looks great!
ReplyDeleteI love Donna Hay recipes, I'm going to follow this up, a nice change from banana bread!
This is exactly my sort of cake. Raspberries and yoghurt in baking make everything better!
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