This delicious Mary Berry Raspberry Cake is an easy and quick dessert that’s perfect for any occasion. Made with fresh raspberries and creamy Greek yogurt, it offers a moist texture and a hint of lemon. Feel free to use common ingredients you have on hand for a delightful treat!
Ingredients Needed
- 125ml (½ cup) sunflower oil, plus extra for the tin
- 175g (1¾ cups) self-raising flour
- 175g (⅔ cup) caster sugar (or superfine sugar)
- 125ml (½ cup) 10% fat Greek yogurt
- 3 eggs
- 1 tsp vanilla extract
- 1 lemon, zested
- 200g (1½ cups) raspberries
- Icing sugar, to dust
- 100g (¾ cup) raspberries (optional, for topping)
How To Make Raspberry Cake
- Preheat the oven: Heat the oven to 180°C (350°F)/160°C fan/gas 4. Oil a deep, 20cm (8-inch) loose-bottomed cake tin and line it with baking parchment.
- Combine dry ingredients: In a bowl, mix the flour and sugar and set aside.
- Mix wet ingredients: In another bowl, whisk together the oil, yogurt, eggs, vanilla extract, and lemon zest.
- Combine mixtures: Add the flour and sugar mixture to the wet ingredients and fold until smooth.
- Add raspberries: Gently fold in the raspberries.
- Bake: Pour the batter into the prepared tin and bake for 30-40 minutes, or until a skewer inserted into the middle comes out clean.
- Cool: Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Serve: Dust lightly with icing sugar and serve topped with more raspberries, if desired.
Recipe Tips
- Use Fresh Raspberries: For the best flavor, use fresh raspberries. If using frozen, make sure to thaw and drain them well to avoid extra moisture in the cake.
- Check Oven Temperature: Ensure your oven is fully preheated to the right temperature before baking. An oven thermometer can help ensure accuracy.
- Don’t Overmix: When folding in the flour mixture and raspberries, mix gently. Overmixing can make the cake tough instead of light and fluffy.
- Cool Completely: Allow the cake to cool completely before dusting with icing sugar or adding toppings. This helps prevent the sugar from melting and makes for a prettier presentation.
How To Store Leftovers?
- Refrigerate: First, let the leftover raspberry cake cool until it reaches room temperature. Then, place it in an airtight container and store it in the fridge for up to 3 days.
- Freeze: You can freeze the cake by wrapping it tightly in cling film and then placing it in a freezer-safe container. It can be frozen for up to 1 month. To serve, thaw the cake in the fridge overnight before enjoying it.
Nutrition Facts
Serving Size: 1 slice (of 8 total servings)
- Calories: 291
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 46mg
- Sodium: 188mg
- Total Carbohydrate: 47g
- Dietary Fiber: 6g
- Sugars: 23g
- Protein: 5g
Try More Mary Berry Recipes:
- Mary Berry Mincemeat Muffins
- Mary Berry Paprika Pork
- Mary Berry Manchester Tart
- Mary Berry Salted Caramel Cheesecake
Mary Berry Raspberry Cake
Description
This delicious Mary Berry Raspberry Cake is an easy and quick dessert that’s perfect for any occasion. Made with fresh raspberries and creamy Greek yogurt, it offers a moist texture and a hint of lemon. Feel free to use common ingredients you have on hand for a delightful treat!
Ingredients
Instructions
- Preheat the oven: Heat the oven to 180°C (350°F)/160°C fan/gas 4. Oil a deep, 20cm (8-inch) loose-bottomed cake tin and line it with baking parchment.
- Combine dry ingredients: In a bowl, mix the flour and sugar and set aside.
- Mix wet ingredients: In another bowl, whisk together the oil, yogurt, eggs, vanilla extract, and lemon zest.
- Combine mixtures: Add the flour and sugar mixture to the wet ingredients and fold until smooth.
- Add raspberries: Gently fold in the raspberries.
- Bake: Pour the batter into the prepared tin and bake for 30-40 minutes, or until a skewer inserted into the middle comes out clean.
- Cool: Leave to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.
- Serve: Dust lightly with icing sugar and serve topped with more raspberries, if desired.
Notes
- Use Fresh Raspberries: For the best flavor, use fresh raspberries. If using frozen, make sure to thaw and drain them well to avoid extra moisture in the cake.
- Check Oven Temperature: Ensure your oven is fully preheated to the right temperature before baking. An oven thermometer can help ensure accuracy.
- Don’t Overmix: When folding in the flour mixture and raspberries, mix gently. Overmixing can make the cake tough instead of light and fluffy.
- Cool Completely: Allow the cake to cool completely before dusting with icing sugar or adding toppings. This helps prevent the sugar from melting and makes for a prettier presentation.
Mary Berry Raspberry Cake