Yogurt and berry cake Recipe

Name: Yogurt and berry cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 750 mL (3 cups) fresh raspberries or one 300 g (10 oz.) package frozen unsweetened raspberries, drained; 5 mL (1 tsp.) vanilla; 60 mL (1/4 cup) 2% M.F. milk; 2 egg whites; 75 mL (1/3 cup) non-hydrogenated margarine; 30 mL (2 tbsp.) ground hazelnuts; 7 mL (1½ tsp.) baking powder; 125 mL (½ cup) sugar; 375 mL (1½ cups) all-purpose flour; 5 mL (1 tsp.) vanilla; 10 mL (2 tsp.) grated lemon rind; 1 egg, lightly beaten; 60 mL (1/4 cup) honey; 30 mL (2 tbsp.) all-purpose flour; 500 mL (2 cups) plain stirred yogurt

Ingredients

750 mL (3 cups) fresh raspberries or one 300 g (10 oz.) package frozen unsweetened raspberries, drained
5 mL (1 tsp.) vanilla
60 mL (1/4 cup) 2% M.F. milk
2 egg whites
75 mL (1/3 cup) non-hydrogenated margarine
30 mL (2 tbsp.) ground hazelnuts
7 mL (1½ tsp.) baking powder
125 mL (½ cup) sugar
375 mL (1½ cups) all-purpose flour
5 mL (1 tsp.) vanilla
10 mL (2 tsp.) grated lemon rind
1 egg, lightly beaten
60 mL (1/4 cup) honey
30 mL (2 tbsp.) all-purpose flour
500 mL (2 cups) plain stirred yogurt

	PREP TIME 15m	COOK TIME 45m	TOTAL TIME 1h
YIELD 4 servings

Instructions

Preheat oven to 180°C (350°F).
In a food processor or with an electric mixer, combine flour, sugar, baking powder, ground hazelnuts, margarine, egg whites, vanilla and milk to make a smooth batter.
Grease the bottom of a 20-22 cm (8-9 inch) round cake tin; pour in batter and top with raspberries.
In a bowl, stir together yogurt and flour.
Incorporate egg, honey, lemon rind and vanilla, stirring until smooth.
Pour mixture onto raspberries.
Bake in the oven for 50 to 60 minutes, or until top is golden.
Serve hot or cold.