RASPBERRY YOGURT HONEY CAKE

This cake is like a burst of sunshine. Even if the heavens open, this cake should still bring in a sunny feel – fresh with a good tang from the yogurt and pops of bright raspberries.

SERVES 6-8

✣ 100ml (3½fl oz) sunflower or vegetable oil, plus extra for greasing

✣ 50g (1¾oz) unsalted butter, melted

✣ 150g (5oz) caster sugar

✣ 1tsp vanilla bean paste

✣ 3 eggs

✣ 120g (4oz) Greek yogurt

✣ 50g (1¾oz) honey

✣ 230g (8oz) plain flour

✣ 1½tsp baking powder

✣ ¼tsp salt

✣ 200g (7oz) raspberries, plus extra to decorate

✣ Icing sugar, for dusting For the filling:

✣ 200g (7oz) Greek yogurt

✣ 150ml (5fl oz) double cream

✣ ½tbsp honey, plus extra to decorate

1

Preheat the oven to 180°C/ Gas 4. Grease and line two 15cm (6in) cake tins. In a large bowl, whisk the oil, butter, sugar and vanilla together. Beat in the eggs, followed by the yogurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth. 2

Divide the batter evenly between the cake tins. Place the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35-40 mins until golden and a skewer inserted into the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling. 3

In a medium bowl, combine the yogurt, cream and honey. Whip together for a minute or so until you have a smooth mixture.

4

Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.