Raspberry & lemon yoghurt loaf

Ready in 1 hour Serves 8-10

¾ cup plain unsweetened yoghurt ¾ cup neutral oil such as

grapeseed oil

1½ cups sugar

2¼ cups plain flour or gluten-free flour

2 tsp baking powder

Zest of 1 large lemon, finely grated

3 eggs

2 tsp lemon juice

1 cup fresh or frozen raspberries Preheat your oven to 170C/340F fan bake and line a 2-litre loaf tin with baking paper.

Place all the ingredients except the raspberries in a large bowl and stir until evenly combined. Very gently fold in half of the raspberries, then transfer the mixture to your prepared loaf tin. Press the remaining raspberries into the top of the loaf, then bake until the top is golden, bounces back when lightly pressed, and a skewer inserted into the centre comes out clean (45-50 minutes). Remove from the oven and allow the loaf to cool in the tin before transferring to a serving plate.

If not serving at once, store in a covered container in the fridge, it will keep for about a week.

NOTE: This delicious loaf comes together in a flash and is tender and light. It also makes a great dessert served with Greek-style yoghurt, a sprinkle of lemon zest, and fresh raspberries.

Match this with ...

Rockburn Stolen Kiss Central Otago Rosé ($32)

If alien beings arrived from outer space, held death rays to your head and demanded you tell them what one of New Zealand’s most famous rosés was, you’d best yell out “Stolen Kiss” or you’re custard. Lusciously lovely with this lemony loaf, it’s a sweetly fruity treat with a creaming soda, candy floss, raspberry, nectarine and toffee apple tone to it. Winemaker Malcolm Rees-Francis reckons it has “a flirtatious, simmering strawberry palate smeared with cherry lip gloss” – and I totally agree. Crafted from 100 per cent pinot noir grapes that’ve been “stolen” from Rockburn’s top pinot noir crop to create a pinkyperfect, morganite-coloured wine with a wallop of berrydrenched generosity on the finish. rockburn.co.nz