Yogurt and berry cake
Yogurt and berry cake

Preparation time 15 minutes

Total time: 1 hour

Ingredients

Cake

  1. 750 mL (3 cups) fresh raspberries or one 300 g (10 oz.) package frozen unsweetened raspberries, drained 
  2. 5 mL (1 tsp.) vanilla 
  3. 60 mL (1/4 cup) 2% M.F. milk 
  4. 2 egg whites 
  5. 75 mL (1/3 cup) non-hydrogenated margarine 
  6. 30 mL (2 tbsp.) ground hazelnuts
  7. 7 mL (1½ tsp.) baking powder 
  8. 125 mL (½ cup) sugar 
  9. 375 mL (1½ cups) all-purpose flour 

Topping

  1. 5 mL (1 tsp.) vanilla
  2. 10 mL (2 tsp.) grated lemon rind 
  3. 1 egg, lightly beaten
  4. 60 mL (1/4 cup) honey 
  5. 30 mL (2 tbsp.) all-purpose flour 
  6. 500 mL (2 cups) plain stirred yogurt 

Directions

  1. Preheat oven to 180°C (350°F).
  2. In a food processor or with an electric mixer, combine flour, sugar, baking powder, ground hazelnuts, margarine, egg whites, vanilla and milk to make a smooth batter.
  3. Grease the bottom of a 20-22 cm (8-9 inch) round cake tin; pour in batter and top with raspberries.
  4. In a bowl, stir together yogurt and flour. Incorporate egg, honey, lemon rind and vanilla, stirring until smooth. Pour mixture onto raspberries. Bake in the oven for 50 to 60 minutes, or until top is golden.
  5. Serve hot or cold.

Recipe developed by chef Julien Letellier for the cookbook Une assiette gourmande pour un coeur en santé.

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