Raspberry Yoghurt Teacake

October 12, 2010

Raspberry Yoghurt Cake

I miss blogging. I miss blogging a lot. It’s not that I’m not baking. It’s just that I’m not baking anything new. I’ve been on my feet for hours at a stretch; I can hardly feel them anymore. I’m not complaining – rather, I’m enjoying every bit of it. Nothing beats working for myself, nothing can ever be a bigger motivator. And what I’m especially thrilled about is that my tart crust just keeps getting better and better! The last batch was so good, I didn’t care to fill it up. Just ate it like that. I know a little Nutella in it would be dreamy. It’s not that I’ve hit upon a “no-fail” recipe for the tart dough. It’s about paying attention to the technique and the little things that need to be taken care of while making the tart dough. And more importantly, it’ about practice.

While Mondays are my new Sunday (well, almost), I finally got some time to sit and read a book and bake something new for myself. I’m not a big fan of snacking on raspberries (my first raspberry experience), but I love them in baked goodies. Today I made myself a raspberry yoghurt cake. I especially love yoghurt cakes. They are my comfort food. They are always more moist than regular cakes, and keep longer too. And I adore how the raspberry red bleeds into the cake, making it look so spectacular.

As for the recipe  – I keep going back to the Ottolenghi Cookbook, so it’s no surprises here that the recipe I used is from there. I used a buttered and floured muffin tray for these mini teacakes. When had warm, you will love the crust that has crisped up with all the butter (always be generous with butter). My mom enjoyed it so much; she claimed an entire loaf of it.

On a side note, I’ve been featured in Bombay Times as well as Tehelka this past week.

Raspberry Yoghurt Cake

Raspberry Yoghurt Teacake

Makes 9-12 mini tea cakes.
Adapted from: The Ottolenghi Cookbook (US | UK | India)

130g flour
½ tsp baking powder
1/4th tsp baking soda
100g butter
80g Sugar
1 egg
½ tsp vanilla extract
75g yoghurt (or you could use sour cream)
100g raspberries, fresh or frozen

  1. Preheat the oven to 175C/350F. Butter and flour a kugelhopf tin, mini bundt pan or a muffin tray.
  2. In a bowl, sift together the flour, baking powder and baking soda. Set aside.
  3. In another bowl, mix together the butter and sugar, until light and fluffy. Add the egg and continue to mix until evenly incorporated. Stir in the vanilla extract.
  4. Add the flour mixture and yoghurt alternately until it looks like a homogenous mixture.
  5. Stir in half the berries. Add the cake batter into the prepared pan and press the remaining berries into the dough.
  6. Bake for 15 minutes for mini cakes in muffin mould or longer, depending on the size of the mould used.
  7. Eat warm.

{ 19 comments… read them below or add one }

1 Anu October 13, 2010 at 3:44 PM

I made these, and they were gobbled down in no time. Excellent recipe.

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2 Armin October 13, 2010 at 3:59 PM

so w,here do we find raspberries in Mumbai?! i love them!

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3 Priya October 13, 2010 at 5:18 PM

Damn tempting cakes..soo cute!

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4 Mona October 13, 2010 at 9:39 PM

They look so cute, and irresistible.

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5 madge @ vegetariancasserolequeen October 13, 2010 at 10:04 PM

So sophisticated! I’m glad you found a way to enjoy raspberries!

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6 Avantika A October 13, 2010 at 5:58 PM

Oooh. Am going to try them since i am in Bombay and have access to rasperries! :D

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7 rahma January 2, 2014 at 12:02 PM

where do u get ur raspberries from ? pls do reply :)

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8 Shaheen January 4, 2014 at 11:19 PM

Hi Rahma – I believe you get frozen berries in Bombay (it’s in the Baking in Bombay post) and at some vendors in Bandra from time to time.

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9 Taz October 14, 2010 at 3:31 AM

ohh, these sounds amazing. I’m definitely going to make them today!

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10 Penny Walker October 15, 2010 at 1:27 AM

Thanks so much for the recipe Shaheen – perfect for using up my crop of autumn-fruiting raspberries this year! They really are one of my favourite fruits :-)

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11 Pretty. Good. Food. October 15, 2010 at 2:00 AM

Mmmm, these look delicious :)!

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12 Cynthia October 15, 2010 at 3:09 AM

I’ll have a couple of these with a big cuppa!

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13 ingrid October 16, 2010 at 9:36 AM

I’m jealous that your berries didn’t sink! Mine always head straight for the bottom and them stick to the pan.

Congrats on the feature/mention!
~ingrid

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14 Lucy Roxburgh October 16, 2010 at 6:33 PM

Oh these look so delicious! I have a feeling I wouldn’t be able to stop at just the one.. :)

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15 Shilpa October 16, 2010 at 9:54 PM

Hi Shaheen,

These look delicious.. can’t wait to try them…

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16 Deanna October 17, 2010 at 5:19 PM

My newly sprouted business has me making the same recipes and blogging less as well! But it’s great to be bringing in some money to support my passion for baking. Would love to hear more about your business!

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17 Bhavna May 5, 2011 at 8:25 PM

Do you have the secret to baking without eggs – I know its close to impossible to get the same output – but do you have a ready made formula where i can substitute the eggs in your recipe when trying them out..pleeeease help!!

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18 The Purple Foodie May 5, 2011 at 10:55 PM

Hey Bhavna, I’m so sorry but I haven’t tried baking the same without eggs. I hear that Ogran egg replaces that’s available in large surper markets works well.

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19 Edgardo July 25, 2013 at 11:41 PM

Excellent, what a website it is! This blog provides valuable information to us, keep it up.

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