Raspberry and Mango Yogurt Cake

It’s the weekend and what is a weekend without cake? I’m a huge fan of the english tea idea, basically eating cake legitimately for a meal. Awesome. And this is the perfect cake for it. It’s light and airy (because of the yogurt) and pack full of fruit. On top of that it couldn’t be easier to bake. It uses store-cupboard ingredients and so can be whipped up at any time. I couldn’t endorse this cake more.

To bake:

  1. Cream 180g of unsalted butter with 240g of caster sugar. Add 4 eggs and mix well.
  2. Sieve 280g of plain flour and 2 teaspoons of baking powder on top of your mix.
  3. Mix in 220g of plain yogurt.
  4. Finally add in 100g of defrosted (or fresh) mango and a handful of defrosted (or fresh) raspberries.
  5. Pour mixture into a greased ring tin and put into the oven 180 degrees for 40 minutes (or until a skewer comes out clean)
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Knit1Slip1 is the creation of Emma and documents all kinds of crafting and arty adventures. From knitting and sewing to DIY and design. Anything that strikes Emma's fancy really. Stay and have a look around. Enjoy free tutorials and browse through past adventures

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