Raspberry Yogurt Loaf with Rose Glaze
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!
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Total Time: 85 minutes
Ingredients
Scale
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
Instructions
- Preheat the oven to 180C/350F
- Butter and flour a loaf pan
- In a medium sized bowl combine flour, baking powder, salt and sugar, whisk to combine
- In another medium sized bowl combine the wet ingredients- eggs, yogurt, vanilla and oil, whisk to combine
- Add the wet ingredients to the dry and whisk until just combined
- Place the raspberries in a zip-lock bag or bowl with the tbsp of plain flour and toss to fully coat the raspberries
- Fold raspberries into batter, then pour into the floured loaf tin
- 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
- 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)
- Place loaf on a wire rack and pour glaze over the cake
- Sprinkle on the dried rose petals
- Leave for 30 minutes to allow the icing to set, then enjoy!
Find it online: https://zhangcatherine.com/raspberry-yogurt-loaf-cake/