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.

I hope you enjoy this recipe for Raspberry Yoghurt Cake. If you’ve made the recipe share it with me by tagging @heinstirred on Instagram or Facebook with the hashtag #heinstirred.

Raspberry Yoghurt Cake

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Ingredients

150 g butter softened
200 g light demerara sugar
finely grated zest of 1 large lemon
3 large eggs
200 g double cream yoghurt
1 tsp vanilla extract
100 g flour
100 g ground almonds
1 tsp baking powder
¼ tsp salt
2 x 100g fresh raspberries
2 x 25g flaked almonds
250 g mascarpone cheese
25 g cacao nibs
icing sugar to dust

Instructions

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