- Pre-heat the oven to 180°C (170°C for fan assisted) and lightly grease and line a 20cm loosebottomed tin.
- Toss the raspberries in no more than 1 tbs flour to help prevent them sinking.
- Sift the flours, baking powder and bicarbonate of soda together into a bowl.
- In a separate large bowl cream the butter then add the sugar and beat until the mixture is light and fluffy.
- Beat in the eggs one at a time and add a tbs of the flour mix with each one. Beat each egg in thoroughly.
- Sir in the yoghurt and vanilla extract.
- Fold in the remaining flour and finally the raspberries
- Pour the mixture into the tin and bake for 1 hour until the cake is well risen and is firm to the touch.
- Leave the Raspberry Pudding Cake to cool in the tin for 10-15 minutes then turn onto a wire rack to cool fully. If you are serving this cake as a pudding, wait until it is cool enough to slice and then serve Raspberry Pudding Cake warm with custard, cream or ice-cream.
Preheat the oven to 170°C. Grease a 23cm loose-bottomed/springform tin and line the base with paper. Weigh the polenta, almonds and baking powder into a bowl and mix them well together.Weigh the butter into a large mixing bowl and beat it until light and creamy (a...