Raspberry Yogurt Loaf with Rose Glaze

5 from 1 review

Soft oil and yogurt based sponge studded with tangy raspberries and a fragrant rose glaze. A perfect treat for your loved one this Valentine's Day, or an elegant morning tea!



Raspberry and Yogurt Cake

  • 210 g Plain flour (1 1/2 cup)
  • 2 tsp Baking powder
  • Pinch Salt
  • 250 g Sugar (1 1/4 cup)
  • 190 g Greek yogurt (3/4 cup)
  • 1/2 tsp Vanilla extract
  • 110 g Vegetable oil (1/2 cup)
  • 125 g Raspberries (1 cup)
  • 3 Eggs
  • 1 tbsp Plain flour
  • Butter and flour

Rose Glaze

  • 260 g Icing/confectioners sugar (2 cups)
  • 2 tbsp Whole milk
  • 1 tsp Rose extract
  • Pinch Salt
  • Drop Red food colouring
  • Dried rose petals


  1. Preheat the oven to 180C/350F
  2. Butter and flour a loaf pan
  3. In a medium sized bowl combine flour, baking powder, salt and sugar, whisk to combine
  4. In another medium sized bowl combine the wet ingredients- eggs, yogurt, vanilla and oil, whisk to combine
  5. Add the wet ingredients to the dry and whisk until just combined
  6. Place the raspberries in a zip-lock bag or bowl with the tbsp of plain flour and toss to fully coat the raspberries
  7. Fold raspberries into batter, then pour into the floured loaf tin
  8. Bake for 70 minutes, or until an inserted toothpick emerges clean (if the loaf is browning too quickly place a sheet of aluminium foil on top)

Rose Glaze

  1. In a medium sized bowl combine the icing sugar, milk, rose extract and salt, whisk until smooth (if too thick add more milk, if too thin add more powdered sugar)
  2. Place loaf on a wire rack and pour glaze over the cake
  3. Sprinkle on the dried rose petals
  4. Leave for 30 minutes to allow the icing to set, then enjoy!
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