- 250 g butter, softened, plus extra for greasing
- 310 g cake flour, plus extra for dusting
- 1½ t baking powder
- 280 g caster sugar
- 3 large free-range eggs
- zest and juice of 2 lemons
- zest and juice of 2 limes
- ½ cup Bulgarian yoghurt
- ½ cup milk
- 2 cups raspberries
- 60 g icing sugar
- crème fraîche, for serving
Preheat the oven to 170°C.
Grease a heartshaped cake tin with butter and dust with flour. In a mixing bowl, sift together the cake flour and baking powder.
In a separate mixing bowl, cream the butter and caster sugar until light and fluffy.
Add the eggs, one at a time, to the sugary butter mixture, beating well after each addition.
Stir in the dry ingredients, a little at a time, until thoroughly incorporated.
Add the lemon and lime zest, lemon and lime juice, yoghurt and milk and mix until the batter is smooth (if the consistency is too thick, add a little more milk to thin it out).
Pour the batter into your prepared cake tin and spread it evenly using a silicone spatula.
Bake for 40 minutes, or until the cake is golden in colour and a skewer, when inserted, comes out clean.
Remove from the oven and set aside to cool slightly before removing the cake from the tin.
When it is completely cooled, arrange the raspberries on top and sift over the icing sugar.
Serve with a dollop of crème fraîche.
Per serving: 1285 kJ, 4 g protein, 17 g fat, 36 g carbs
This dense cake is perfect for enjoying with a dollop of crème fraîche and cup of freshly brewed coffee. A heart-shaped tin is a cute touch, but if you prefer, make a large loaf.