My Mind Patch: Raspberry Butter Yoghurt Cake

My family requested for a butter cake. And I have a small cup of raspberry yogurt in the fridge, so I combined the two into a soft and moist butter cake with sweet raspberry flavour 🍰

I added a little dried raspberry bits to the cake and they appeared like scattered gems in the fine yellow cake crumb🔹🔸🔹🔸🔹🔸🎉

The caramelized golden crust that encasing the cake is the best aroma I can get from a well-baked butter cake :)

Yield: 1 x 26Lx10Wx7H cm cake

Ingredients

110g unsalted butter, softened
105g fine sugar

3 eggs

115g top/cake flour
15g milk powder
1/2 tsp baking powder

30g raspberry Greek yogurt
14g golden syrup/honey, about 10ml

5g dried raspberries

5g berry juice/water

Directions

1. Cut dried raspberries into bit size using a pair of kitchen scissors. Pour 5g or 1 tsp of berry or water to the raspberry bits to soak.

Pour raspberry greek yogurt, golden syrup and soaked raspberry bits in a small container. Set aside.

The yogurt I used has layers of plain yogurt accompanying raspberry jam, so my spoon just reached for the raspberry jam and added a little yogurt.

2. Cream softened butter and fine sugar, till pale and fluffy using a hand whisk. Set aside.

3. Beat eggs till frothy.

Add beaten egg into the butter cream from (2) gradually. Start adding the next batch of beaten egg after the previous batch has been well mixed with the butter cream.

4. Mix top/cake flour, milk powder and baking powder in a separate mixing bowl before sifting into the butter cream mixture.

5. Blend in the raspberry mixture from (1).

Give the batter a more thorough mix using a spatula.

6. Pour the batter into a cake pan greased with butter and lightly sprinkled with flour.

7. Bake at middle rack of a preheated oven set at 155° Celsius for 40 minutes. Increase the oven temperature to 160° Celsius for additional 5 minutes to give a nicer brown top.