Healthy Yoghurt & Raspberry Cake (5 Ingredients, One Bowl)
Video
Ingredients
- 300 g thick Greek yoghurt, I use 5% Fage
- 50 ml honey
- 20 g cornflour, US: cornstarch
- 1 tsp cornflour, for tossing the raspberries
- 2 eggs
- 100 g fresh raspberries
Instructions
- In a bowl, combine the Greek yoghurt, honey, cornflour and eggs. Mix until smooth. Toss the raspberries with the extra teaspoon of cornflour, then gently fold them into the batter.
- Line a 15cm / 6-inch round baking tin with baking paper. Pour in the batter and give it a gentle tap to distribute evenly. Cover the top with foil.
- Bake at 180°C (160°C fan / 350°F) for 50 minutes. Remove the foil after the first 20 minutes.
- Remove from the oven and leave to cool in the tin for 20 minutes. It will be soft and fragile — handle gently when transferring to a plate. Keep the baking paper on.
- Refrigerate for at least 2 hours. Once set, peel off the baking paper, add your favourite toppings and serve.
Notes
Notes Don't skip the fridge time — the cake needs it to firm up and become sliceable. For toppings, try fresh raspberries, a drizzle of honey, or a dusting of freeze-dried raspberry powder. Keeps in the fridge for up to 3 days.