Raspberry and White Chocolate Yogurt Cake
By Wafa — 100+ tested recipes
Yogurt, white chocolate, and raspberry cake is a winning combination that blends sweetness, indulgence, and freshness. A dessert that is both melt-in-your-mouth tender and lightly fruity.
Ingredients
- 1 container (pot) plain yogurt
- 3 eggs
- 1 container (pot) sugar
- 1 container (pot) almond flour
- 2 containers (pots) all-purpose flour
- 1 sachet/packet baking powder
- 1 pinch salt
- 1/2 container (pot) neutral oil
- 150 g white chocolate chips
- 125 g frozen raspberries (or fresh)
- to taste powdered sugar (for decoration)
Instructions
- 1Preheat your oven to 180°C (350°F). Grease and flour a round cake pan or a loaf tin.
- 2Pour the yogurt into a large mixing bowl. Use the empty container (pot) as a measuring tool for the other ingredients.
- 3Add the eggs and sugar, then whisk until the mixture is smooth and combined.
- 4Whisk in the flour, baking powder, almond flour, and a pinch of salt. Mix gently.
- 5Gradually pour in the oil while continuing to mix to obtain a smooth batter. (Incorporate the oil slowly to properly emulsify it into the batter.)
- 6Add the white chocolate chips, or melt the chocolate gently in a double boiler before folding it into the batter.
- 7Fold in the raspberries and bake for 35 to 40 minutes. Check for doneness with a knife blade. Don't worry, the knife might come out wet if it hits a raspberry.
- 8Let it cool slightly before removing from the pan.
- 9Dust the cake with powdered sugar for a beautiful finish, if desired.
Tips
- Frozen raspberries are often easier to handle because they don't get crushed when mixing.
- If using fresh raspberries, fold them in very gently at the very end.
- Using white chocolate chips allows for little melty pockets after baking.
Substitutions
- Almond flour → All-purpose flour (same quantity) — Adds more moisture, but can be replaced by standard flour.
Nutrition
Frequently asked questions
Can I use frozen raspberries?
Yes, both options work perfectly! You can choose based on what you have on hand.
Can I replace the raspberries with other fruits?
Of course! This cake works very well with blueberries, chopped strawberries, or even pear chunks for a milder version.
How long does this cake keep?
It keeps for 2 to 3 days at room temperature under a cake dome or wrapped in foil. You can also keep it in the fridge, but remember to take it out 30 minutes before serving so it regains its softness.
Can I replace the plain yogurt with another ingredient?
Yes, you can use flavored yogurt (vanilla, coconut...) for an extra touch of flavor.
Reviews
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