Yoghurt berry cake

Yoghurt berry cake made with Greek yoghurt, light almond flour and raspberries. A really moist baked dessert made without any grain flour.

At a glance

• Serves 4
• Prep time: 15 min
• Cooking time: 35 min
• Total time: 50 min
• Calories: 180 kcal per serving
• Protein: 14 g
• Fat: 8 g
• Carbs: 10 g

Ingredients

• 300g Greek yoghurt
• 3 organic eggs
• 4 tbsp almond flour
• 100g raspberries
• 2 tbsp maple syrup
• 1 tsp baking powder

Method

You’ll need: oven · springform tin · mixing bowl

1. Preheat the oven to 170 °C (150 °C fan) and line a small springform tin with baking paper.
2. Whisk the non-fat Greek yoghurt thoroughly in a bowl with the eggs and maple syrup.
3. Mix the blanched almond flour with the baking powder and stir it quickly into the wet ingredients until you have a smooth batter.
4. Pour the batter into the springform tin and press the raspberries lightly into the whole surface.
5. Bake the cake for about 35 minutes, until the centre is firm, then leave it to cool completely in the tin.

Good to know

No wheat, no butter, and just a little maple syrup for sweetness. This cake is so moist you'll want to spoon it straight from the fridge.

Swaps

Raspberries → strawberry pieces (for a slightly sweeter fruity note with fewer tiny seeds).

Cooking tips

If you use frozen raspberries, toss them lightly in a little almond flour first. That way they won't sink to the bottom during baking.

Storage

The cake tastes almost even better from the fridge on the second day, once the moisture has spread all the way through.

Allergens

Contains eggs, milk and tree nuts (almonds). Completely gluten-free.

Frequently asked questions

How long does yoghurt berry cake keep in the fridge?

The cake tastes almost even better from the fridge on the second day, once the moisture has spread all the way through.