Recipe: Tangy Lemon Yoghurt Cake with Rosemary and Raspberries
Cate's Cates
Cate's Cates
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  • 80 ml extra virgin olive oil
  • 2 eggs
  • 1/2 tsp dried rosemary
  • 280 g Greek yoghurt
  • 250 g caster, white or icing sugar (basically whatever you can find in the pantry, but I don’t think brown would be ideal), plus 200 g icing sugar for the icing
  • 200 g self-raising flour
  • 100 g almond meal
  • 1 tsp baking powder
  • 125 g fresh raspberries
  • 24 cm tin, preferably a ring tin (because the bit in the centre conducts heat and helps the cake cook faster), would be fine. I used my rose Bundt tin, which I will probably live to regret (the cake is still in the oven as I draft this post) (and now that it’s out, yes, I have lived to regret it. And my uneven dispersal of the raspberries. Oy.).
  • 80 ml (80 g is close enough) of olive oil, the two eggs, the lemon zest and juice, the yoghurt, the rosemary and the sugar. Mix everything together well, using a fork, because seriously, you don’t need a mixer for this, and forks go better in the dishwasher. Even if the dishwasher happens to be your husband / girlfriend / minion of choice.
  • 200 g icing sugar with the juice of your second lemon. This will give you a runny icing that is thicker than a syrup but certainly not spreadable. If that isn’t what you want, feel free to thicken it, but I think this is a nice consistency for drizzling all over the cake. So that’s what I did with it…



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