Ingredients
Cake Mix
- 4oz-100g Baking Margarine (room temp)
- 1.1oz-30g Canderel/sugar alternative
- 2 Medium Eggs (free-range)
- 8oz-225g Self-Raising flour (sifted)
- 2 Lemons (zest only)
- 2 fl. oz-50ml Sunflower oil
- 2 Tablespoons Semi-Skimmed Milk
- 2oz-60g 0% Fat Yoghurt
- 5oz-150g Fresh Raspberries
Raspberry Smash Topping
- 0.7oz-20g Canderel/Sugar alternative
- 7oz-200g Unsalted Butter (soft)
- 2.8oz-80g Fresh Raspberries
- 2 Tablespoons Fresh Lemon Juice
- 10.5oz-300g Icing Sugar (powdered sugar)
Method
- Pre-heat oven to 355˚F/180˚C regular oven or 320˚F /160˚C fan assisted oven
- Grease a 20cm square cake pan and set to one side
- In a large mixing bowl, cream together the baking margarine and sugar alternative using an electric whisk/stand mix or good old-fashioned elbow grease until well combined. Add the eggs one at a time, combining well between each addition
- Add the sunflower oil and mix again
- Add the milk and mix again
- Follow by sieving the flour and baking powder into the egg mix and combine again
- Continue by adding the 0% fat yoghurt and mix in
- Add the lemon zest and mix one last time
- Spoon into the prepared cake tin and spread it out evenly. Place the raspberries on the top and press into the mix so you can just see their tops
- Pop into the oven for 35 minutes or until you can insert a skewer and it comes out clean
- Allow to cool in the tin for 10-15 minutes and then remove to cool completely
- Meanwhile, make the raspberry smash topping. Add all the ingredients to a bowl and combine thoroughly until smooth (make sure the butter is very soft). Spread evenly over the top of the cake
- Cut into squares and serve
