This recipe from Matthew Evans is a variation on a Greek-inspired yoghurt cake. The raspberries tend to sink into the batter a bit as the cake rises, leaving a beautifully coloured and textured result. You can buy elderflower cordial or concentrate from supermarkets.
- 125 g unsalted butter, softened
- 220 g (1 cup) caster sugar
- 3 eggs
- ½ lemon, zested, juiced
- 200 g (1⅓ cups) self-raising flour
- 200 g (¾ cup) natural yoghurt
- 120 g (1 punnet) raspberries
- 165 g (¾ cup) white sugar
- 1 tbsp elderflower cordial or concentrate (see Note)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 180°C. Grease and line base and sides of a 20 cm round cake pan.
Beat butter and caster sugar until pale and fluffy, then beat in eggs, one at a time; it may look a bit curdled, but don’t worry. Gently fold in lemon zest and flour, alternating with the yoghurt. Using a spatula, scrape mixture into the prepared pan, making the centre a little lower than the edge. Scatter over raspberries, then bake for 45 minutes or until golden brown and a skewer inserted into the centre of the cake comes out clean.
Meanwhile, to make syrup, stir 80 ml water, white sugar and lemon juice in a small pan over low heat until sugar dissolves. Increase heat to medium and simmer for 5 minutes or until slightly thickened.
Remove cake from oven, but leave in the pan. Using a fine skewer, pierce cake all over 30 times. Remove syrup from heat, then add elderflower. Spoon syrup over the cake so it soaks evenly. Cool, then serve.
• Elderflower cordial or concentrate is available from supermarkets.
As seen in Feast magazine, Feb 2012, Issue 6. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.
Photography by Alan Benson.