Fluffy yoghurt cake with raspberries and cream cheese frosting
Ingredients
Cake
- 300 g flour
- 1 cup sugar
- 3 eggs
- 200 g plain Greek yoghurt
- 3/4 cup vegetable oil
- 2 tsp rose syrup
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 2 cups raspberries, fresh
Frosting
- 100 g cream cheese
- 30 g butter, softened
- 30 g powdered sugar
- 40 ml rose syrup
- mint leaves, for garnish
Utensils
- bowl
- hand mixer
- flour sieve
- spatula
- loaf pan
Instructions
- Preheat the oven to 170 degrees.
- With a mixer on high, beat the eggs, sugar and rose syrup until fluffy and light, about 5 minutes.
- Slowly add the vegetable oil in a thin stream, beating constantly.
- Mix the sifted flour with the baking powder and salt.
- When the oil is well mixed with the egg mixture, reduce the speed of the mixer.
- Add the yoghurt in three batches, alternating with the dry ingredients. Just stir in briefly.
- Put a few raspberries aside for garnish, carefully work the rest into the batter with a spatula.
- Pour the batter into a loaf tin lined with baking paper.
- Bake the yoghurt cake for about 60 minutes, then in the tin Leave to cool.
- For the frosting: sift the icing sugar and stir in the cream cheese, butter and rose syrup until smooth.
- Spread the frosting on the cooled yoghurt cake and top with fresh raspberries and mint leaves before serving.
