Ingredients
- 250 g butter, brought to room temperature
- 310 g cake flour (Type 405)
- 1 1/2 teaspoons baking powder
- 200 g superfine sugar
- 3 large eggs
- finely grated zest and juice of 2 large organic lemons (8 tablespoons)
- finely grated zest and juice of 2 organic limes (4 tablespoons)
- 170 g container Greek yoghurt (full-fat)
- 1/2 cup unsweetened almond milk (125 ml)
- 375 g fresh raspberries
- icing sugar, to garnish
Instructions
- Preheat the oven to 340°F / 170°C and grease a springform cake tin with butter and dust with flour.
- In a medium mixing bowl, sift together the cake flour and baking powder.
- In a large mixing bowl, cream together the butter and sugar for a few minutes, until light and fluffy.
- Add the eggs, one at a time, to the butter mixture, beating well after each one.NOTE: By adding the eggs one at a time, you help to ensure that the eggs gets working in with the butter, rather than just mixing with each other.
- Add the flour mixture a little at a time, stirring after each addition, until thoroughly incorporated.
- Add the lemon and lime zest, lemon and lime juice, Greek yoghurt and almond milk and mix together until the batter is smooth.
- Pour the batter into the prepared cake tin and spread it evenly using a spatula.
- Bake for 40 minutes, or until the cake is lightly golden in color around the edges and a toothpick when inserted into the center comes out clean.
- Remove from the oven and set aside to cool slightly before releasing the cake from the springform.
- TIP: When transferring to a plate or platter, I simply remove the springform sides, then put a plate on top of the cake and, in one quick motion, holding both the plate and the cake, flip it over. Then remove the bottom of the springform. Allow to further sit until fully cool.
- Once it is completely cooled, arrange the raspberries on top and dust with icing sugar. Enjoy!
Notes
I used a springform heart-shaped cake tin (25.8 x 25 x 7.2 cm), but a standard springform cake tin can also be used.