raspberry cakes

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• 125g (4oz) plain flour
• 1½tsp baking powder
• ½tsp bicarbonate of soda
• 100g (3½oz) soft light brown sugar
• 1 large egg
• 150g (5oz) pot raspberry yogurt
• 2tbsp sunflower oil
• ½tsp vanilla extract
• 125g (4oz) fresh or frozen raspberries
• icing sugar, for dusting

Heat the oven to gas 4,180˚C, fan 160˚C. Line a 12-hole bun tray with 12 paper fairy cake cases. Sieve the flour, baking powder, bicarbonate of soda into a large mixing bowl, then add the sugar. Lightly beat the egg in a separate bowl and mix in the yogurt, sunflower oil and vanilla extract. Pour into the dry ingredients and mix together until everything is just combined. Add the raspberries to the mixture and carefully fold in, making sure you don’t over-mix otherwise they will all break up. 


Divide the mixture between the cake cases  and place in the oven to cook for 15 minutes, until golden and springy




To check the cakes are cooked, you can insert a metal skewer into the middle of a cake. If it comes out clean they are ready. Remove from the oven and leave to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. Dust with icing sugar just before serving.