Juicy berry cake

Juicy berry cake

Total: 1 hr 30 Min. | Active: 30 Min.
vegetarian
Nutritional value / piece: 267 kcal
, Fat: 16 g
, Carbohydrate: 23 g
, Protein: 5 g

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Cake mixture

200 g butter, soft
200 g sugar
¼ tsp salt
4 eggs
100 g plain yoghurt

To fill

200 g white flour
100 g shelled ground almonds
1 tsp baking powder
250 g red currants
125 g raspberries

To decorate

icing sugar to dust
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Utensils

One loaf tin (approx. 30 cm), lined with baking paper

How it's done

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Cake mixture

Whisk the butter, sugar and salt in a bowl.

Whisk in the eggs one at a time, mix in the yoghurt.

To fill

Combine the flour, almonds and baking powder, mix in. Transfer the cake mixture to the prepared tin, scatter the berries over the top, press down gently.

To bake

Approx. 1 hr. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool a little, remove from the tin and leave to cool on a rack.

To decorate

Dust the cake with icing sugar.

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