Benjamina Ebuehi's raspberry yogurt honey cake recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Benjamina Ebuehi’ s raspberry yogurt honey cake recipe By Benjamina Ebuehi - March 27, 2022 This cake has summer garden party written all over it. It’s fresh and bright with a good tang from the yogurt and pops of bright raspberries in both the sponge and filling. I like to use a really delicate and floral honey here, but feel free to play around with your favourite varieties. Laura Edwards SERVES 6-8 100ml sunflower or vegetable oil, plus extra for greasing 50g unsalted butter, melted 150g caster sugar 1 tsp vanilla bean paste 3 eggs 120g Greek yogurt 50g honey 230g plain flour 11⁄2 tsp baking powder 1⁄4 tsp salt 200g raspberries, plus extra to decorate Icing sugar, for dusting FOR THE FILLING 200g Greek yogurt 150ml double cream 1⁄2 tbsp honey, plus extra to decorate Preheat the oven to 180C/160C fan/gas 4. Grease and line two 15cm cake tins. In a large bowl, whisk together the oil, butter, sugar and vanilla. Beat in the eggs, followed by the yogurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth. Divide the batter evenly between the cake tins. Add the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35-40 minutes until golden and a skewer inserted at the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling. In a medium bowl, combine the yogurt, cream and honey. Whip together for a minute or so until you have a smooth mixture. Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving. Buy the book Our recipes are from A Good Day to Bake: Simple Baking Recipes for Every Mood by Benjamina Ebuehi, published by Quadrille, price £22. To order a copy for £18.70 until 11 April, go to mailshop.co.uk/books. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved