Raspberry Yoghurt Honey Cake

This cake has summer garden party written all over it. Fresh and bright with a good tang from the yoghurt and pops of bright raspberries in both the sponge and filling, it's best to use a delicate, floral honey to complement the summery vibes – but feel free to play around with your favourite varieties.

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100ml of sunflower or vegetable oil, plus extra for greasing
50g of unsalted butter, melted
150g of caster (granulated) sugar
1 tsp of vanilla bean paste
3 eggs
120g of Greek yoghurt
50g of honey
230g of plain (all-purpose) flour
1½ tsp of baking powder
¼ tsp of salt
200g of raspberries, plus extra to decorate
Icing (confectioner's) sugar, for dusting
For the filling
200g of Greek yoghurt
150ml of double (heavy) cream
½ tbsp of honey, plus extra to decorate
Step 1
Pre-heat the oven to 180°C (160°C fan/350°F/gas mark 4). Grease
and line two 15cm (6in) cake pans.
Step 2
In a large bowl, whisk the oil, butter, sugar and vanilla together. Beat in the eggs, followed by the yoghurt and honey, mixing until smooth. Add the flour, baking powder and salt to the mixture, stirring until smooth.
Step 3
Divide the batter evenly between the cake pans. Add the raspberries on top of the batter, pushing a few in and leaving some on the surface. Bake for 35-40 minutes until golden and a skewer inserted into the middle of the cakes comes out clean. Let the cakes cool completely while you make the filling.
Step 4
In a medium bowl, combine the yoghurt, cream and honey. Whip together for a minute or so until you have a smooth mixture.
Step 5
Once the cakes have cooled, level off any domed tops with a sharp, serrated knife. Spoon the filling on one half of the cake and top with more raspberries and a drizzle of honey. Place the other cake on top, top-side down, and lightly dust with icing sugar before serving.

A Good Day to Bake by Benjamina Ebuehi (Quadrille, £22) is out now. Photography: Laura Edwards

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