img
EASY CARROT CAKE
Marbled chocolate banana loaf-7131
Marbled chocolate banana loaf
Air fryer chocolate biscoff cookies-7204
Biscoff-stuffed air fryer chocolate cookies
Raspberry choc chip cookies-0011
Raspberry choc chip cookies
Glazed lemon raspberry yoghurt cake-7209-2
Glazed lemon & raspberry yoghurt cake
Air fryer brownies-7168
Air Fryer Chocolate Brownies
Poached Peach Parma ham & Cheese
Spiced peaches with manchego & serrano ham
_MG_8536
Bizerca’s Raw Norwegian Salmon Salad
Quinoa salad
QUINOA, HERB, TOMATO & FETA SALAD
Grilled Stawbs
ROASTED VANILLA BALSAMIC STRAWBERRIES
IMG_0020_1
GRILLED GOAT'S CHEESE & LENTIL SALAD
Fish Cakes
POTATO FISH CAKES
C&D Photo_0992
Quick tomato, mozzarella & basil Gemelli pasta
Moroccan Lamb Kebabs
MOROCCAN LAMB KEBABS
IMG_0041
Grilled aubergine & mozzarella open sandwich
GingerChicCurry05
Quick chicken curry
IMG_0013_1
ORANGE-GLAZED PORK SAUSAGES
C&D Photo_0468
VANILLA SUGAR
C&D Photo_0792
SWEET & SOUR PORK
C&D Photo_0488
SUGAR-CURED SALMON
Glazed lemon & raspberry yoghurt cake
A stunning treat for tea combining the bright, tart flavours of fresh raspberries and fragrant lemon zest. Using yoghurt in the batter makes the crumb extra tender.

Glazed lemon & raspberry yoghurt cake

Servings: 4-6

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g butter, melted and cooled
1/3 cup thick plain Greek yoghurt
60g fresh raspberries
Zest of 1 lemon

GLAZE:
1 cup icing sugar, sifted
30g (about 6) fresh raspberries, plus extra to decorate
2-3 tsp fresh lemon juice, or as needed to reach your desired consistency

Directions

Preheat the oven to 180°C and grease and line a 21 x 11cm loaf tin with baking paper.

Whisk the eggs until frothy, then mix in the melted butter and yoghurt until combined. Add the cake mix and gently fold in to form a smooth batter. Roughly tear the raspberries into the batter (see Tips) and fold through 2-3 times to distribute.

Pour the batter into the tin and bake for about 40 minutes or until the top is golden and a skewer inserted into the middle of the cake comes out clean. Allow to cool completely on a wire rack.

For the glaze, sift the icing sugar into a mixing bowl. In a separate bowl, mash the raspberries with a fork or muddler, then press through a small strainer into the icing sugar, discarding the seeds. Add a small squeeze of lemon juice to start and stir to form a smooth glaze, adding more lemon juice as needed to reach your desired consistency.

Pour the glaze on your cake and spread it all over the top using a palette knife or the back of a spoon. Decorate with fresh raspberries and serve.

 

Tip: Roughly tear the raspberries into 2-3 pieces when adding to the batter. These smaller pieces are less likely to sink to the bottom of the batter during baking.

Ingredients

1 box NOMU MiniMakes Vanilla Cake Batter Mix
2 large eggs
80g butter, melted and cooled
1/3 cup thick plain Greek yoghurt
60g fresh raspberries
Zest of 1 lemon

GLAZE:
1 cup icing sugar, sifted
30g (about 6) fresh raspberries, plus extra to decorate
2-3 tsp fresh lemon juice, or as needed to reach your desired consistency

Directions

Preheat the oven to 180°C and grease and line a 21 x 11cm loaf tin with baking paper.

Whisk the eggs until frothy, then mix in the melted butter and yoghurt until combined. Add the cake mix and gently fold in to form a smooth batter. Roughly tear the raspberries into the batter (see Tips) and fold through 2-3 times to distribute.

Pour the batter into the tin and bake for about 40 minutes or until the top is golden and a skewer inserted into the middle of the cake comes out clean. Allow to cool completely on a wire rack.

For the glaze, sift the icing sugar into a mixing bowl. In a separate bowl, mash the raspberries with a fork or muddler, then press through a small strainer into the icing sugar, discarding the seeds. Add a small squeeze of lemon juice to start and stir to form a smooth glaze, adding more lemon juice as needed to reach your desired consistency.

Pour the glaze on your cake and spread it all over the top using a palette knife or the back of a spoon. Decorate with fresh raspberries and serve.

 

Tip: Roughly tear the raspberries into 2-3 pieces when adding to the batter. These smaller pieces are less likely to sink to the bottom of the batter during baking.

You may also like

/5

Tried it? Tell us about it

Top Tips

Browse by category

Newsletter

Never miss another recipe!

Our deliciously inspiring newsletter features mouth-watering new recipes, exciting product specials, exclusive online deals and plenty of foodie news.

There are no reviews yet. Be the first one to write one.

Menu

Join our weekly newsletter

Never miss another recipe!

Once a week we send out an entirely delicious, but slightly unusual FREE Recipe Mailer. In a world of bland corporate mailers, SUBSCRIBE to ensure you don’t miss out on one of the more peculiar mailers you will receive this week…

Index

Top Tips