Baked Cherry Cheesecake
★★★★★ 2.9 (50)
Ingredients
Raspberry Yoghurt Cake
Lemon Icing
Method
Raspberry Yoghurt Cake
- Preheat oven to 170°C/150°C fan-forced. Lightly grease and line the base and sides of a 22cm (base measurement) spring-form pan with baking paper
- Using electric beaters, cream butter and sugar for 4-5 minutes until light and creamy. Add lemon rind and beat until well combined. Beat in egg yolks one at a time, beating well after each addition
- Using a large metal spoon, fold in the sifted flour and almond meal alternately with yoghurt and milk Gently stir in 1 cup frozen raspberries
- Using electric beaters, beat egg whites in a clean bowl until soft peaks form. Using a large metal spoon, stir one-quarter of egg whites into cake batter
- Gently fold in remaining egg whites. Spoon into prepared pan. Sprinkle with remaining frozen raspberries
- Bake for 45 minutes. Reduce temperature to 160°C/140°C fan-forced and bake for a further 25-30 minutes until golden and a skewer inserted into the centre comes out clean
- Cool in pan for 20 minutes then transfer to a wire rack to cool completely
Tips & Hints:
- Do not defrost the raspberries, add them straight from your freezer, Greasing the pan, helps the baking paper to stick so it's easier to spoon in the cake mixture, For a lower energy dessert, Use 40 % reduced fat margarine in place of butter, reduce sugar in cake to 2/3 cup, use fat free Greek yoghurt and skim milk varieties.
Lemon Icing
- To make lemon icing, combine ingredients in a small bowl. Beat until smooth. Drizzle icing over cake, slice and serve
Raspberry Yoghurt Cake
- Preheat oven to 170°C/150°C fan-forced. Lightly grease and line the base and sides of a 22cm (base measurement) spring-form pan with baking paper
- Using electric beaters, cream butter and sugar for 4-5 minutes until light and creamy. Add lemon rind and beat until well combined. Beat in egg yolks one at a time, beating well after each addition
- Using a large metal spoon, fold in the sifted flour and almond meal alternately with yoghurt and milk Gently stir in 1 cup frozen raspberries
- Using electric beaters, beat egg whites in a clean bowl until soft peaks form. Using a large metal spoon, stir one-quarter of egg whites into cake batter
- Gently fold in remaining egg whites. Spoon into prepared pan. Sprinkle with remaining frozen raspberries
- Bake for 45 minutes. Reduce temperature to 160°C/140°C fan-forced and bake for a further 25-30 minutes until golden and a skewer inserted into the centre comes out clean
- Cool in pan for 20 minutes then transfer to a wire rack to cool completely
Tips & Hints:
- Do not defrost the raspberries, add them straight from your freezer, Greasing the pan, helps the baking paper to stick so it's easier to spoon in the cake mixture, For a lower energy dessert, Use 40 % reduced fat margarine in place of butter, reduce sugar in cake to 2/3 cup, use fat free Greek yoghurt and skim milk varieties.
Lemon Icing
- To make lemon icing, combine ingredients in a small bowl. Beat until smooth. Drizzle icing over cake, slice and serve
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Channah
Raspberry, Lemon & Yoghurt Cake - My family loved this cake. I didn't have Almond Meal so substituted desiccated coconut - really delicious! Thanks for the recipe.
+ 49 star only ratings in addition to the reviews above
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