Raspberry Yoghurt Cake as a title is selling the recipe short as it is a Raspberry Yoghurt Cake with a Crunchy Cacao Nib and Mascarpone Filling. Quite a delicious mouthful I think.
The recipe is a variation of the Apple Yoghurt Cake I made in 2014 and it remains one of my favourite cakes on heinstirred. The cake is quite dense, rich but not overly sweet and the fresh raspberries is a wonderful counterbalance to all that richness and added to that loads of texture.
As mentioned the cake has loads of texture. It comes from the ground almonds in the batter and then the flaked almonds on top as well as the addition of cacao nibs to the mascarpone filling. I love the crunch that the nibs add but even more so the smoky, chocolate bitterness that the nibs add as well . I think it works really well with the tart berries and the creamy mascarpone. You could sweeten the mascarpone if you want (I don’t think it is necessary) and you could take the filling up a notch by roughly smashing a few more fresh raspberries into it. I think that would be pretty fantastic with a beautiful colour.
You could also skip the part where you slice the cake in two and use the mascarpone as a topping. If you want to go that route don’t top the cake with the almond flakes before baking but rather save them to sprinkle over the mascarpone topping before serving.
- 150g butter, softened
- 200g light demerara sugar
- finely grated zest of 1 large lemon
- 3 large eggs
- 200g double cream yoghurt
- 1 tsp vanilla extract
- 100g flour
- 100g ground almonds
- 1 tsp baking powder
- ¼ tsp salt
- 2 x 100g fresh raspberries
- 2 x 25g flaked almonds
- 250g mascarpone cheese
- 25g cacao nibs
- icing sugar to dust
- Preheat the oven to 180 degrees C
- Grease and line a 20cm springform cake tin
- Beat the butter, sugar and lemon zest until thick and pale
- Add the eggs on at a time, beating for a good 5 minutes after each addition
- Beat in the yoghurt until just combined
- Stir in the flour, almonds, baking powder and salt until just combined and then gently fold in 1 x 100g of the berries
- Spoon the mix into the cake tin and smooth the top
- Sprinkle with the 1 x 25g flaked almonds and bake for 45 – 55 minutes until a skewer inserted in the centre comes out clean (cover with foil if the cake browns too much)
- Let the cake cool in the pan and then turn out on a rack to cool completely
- Mix the mascarpone and cacao nibs
- Split the cake, spread with the mascarpone mix and sandwich the cake
- Dust with some icing sugar and serve with the rest of the raspberries and almond flakes
A few more of my favourite baking recipes :