Raspberries are reaching the end of the season here, as summer fades slowly into autumn. The mornings are cooler and darker, and evening approaches more quickly.
In The Age on 1 March, I found this recipe for Raspberry and Yoghurt Loaf by Frank Camorra of Movida fame. The great thing about this recipe is that it uses frozen raspberries, so you don't need to wait until the summer returns to enjoy this cake.
I have made various raspberry cakes before, including a raspberry and yoghurt version. However, this one differed from those because it has almond meal in the ingredients.
This raspberry and yoghurt loaf is more robust than the other one, and I prefer it. As the ingredients are very similar, I can only imagine that it is the almond meal which gives it its robustness.
Here's a peek inside:
Wouldn't you like a slice?
Lovely cake, although in that last photo the cake looks rather worried about being eaten! Am I the only one who sees a face?
ReplyDeleteLOL - I do see the face now!
DeleteNow I can't unsee the face, that poor cake!!! I think the AWW has a raspberry cake with almond meal, no hazelnut meal. I pinned that recipe for further use, but it is so good to know it is a good cake. I like the loafiness of it.
ReplyDeleteThat face is very funny - I have made a raspberry cake with yoghurt and almond meal - loved it though mine was quite crumbly and yours looks very firm so maybe I should try this one
ReplyDeletewow, looks irresistable, lovin raspberry cake but none of them with yoghurt,
ReplyDeletesounds delicious!!!
That interior photo is gorgeous - and yes, the face in the cake very funny! I love raspberries and this sounds perfect.
ReplyDeleteI've been saving the frozen raspberries for just the right dessert, Cakelaw. I do believe this may just be it! I'm intrigued by the almond meal. I'd love a slice! Thank you so much for sharing...
ReplyDeleteP.S. I see the face too, lol...
Why, yes, I would. Wonder how this would be with strawberries?
ReplyDeleteI'd give it a go - I think any berries would be good.
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