We're big yogurt fans here......we eat gallons of the stuff......so a yogurt cake was very appealing.......even more so as there's no weighing......you use the empty carton to measure all the ingredients!
Raspberry Yogurt Cake
200g pot raspberry and cranberry Mueller Light yogurt [you could use any flavour]
3 pots SR flour
1 pot sunflower oil
2 pots caster sugar
250g tub mascarpone
200g tub light fromage frais
1 tbsp caster sugar
150g punnet raspberries
oven 180c/gas 4 grease and line 2 8inch/20cms cake tins
Tip yogurt into bowl and then use the pot to add all the other cake ingredients.
Stir in half of the raspberries.
Divide between cake tins.
Bake for approx. 35 mins.
When cool make topping.
Mix mascarpone with fromage frais and sugar.
Spread jam on one cake and top with half the topping mix.
Sandwich cakes together.
Mix remainder of raspberries into remaining topping and spread on top of cake
Will keep for a few days in the fridge.
OH loved this cake.....and it's not too sweet.
When I make it again I'll probably mix the raspberries with all the topping mix and use to sandwich the cake together.....and just sprinkle a little icing sugar on the top.....easier to store in fridge......and much less messy to eat.
Though I'm thinking I may try it with strawberry yogurt and strawberries....or how about a blueberry one....or.......oh,the possibilities are endless.......and very yummy.