Yoghurt and Raspberry Cake

Name: Yoghurt and Raspberry Cake
Prep time: 60 min
Yield: 8
Cuisine: Internacional
Ingredients: 6.2 ounces unsalted butter; 2.7 ounces granulated sugar; 2.7 ounces semolina; 5.3 ounces flour; 1 ounce corn masa flour; 17.6 ounces FAGE® Total 0% greek style yogurt; 12.4 ounces raspberries

FAGE

Recipe for yoghurt and raspberry cake, delicious for any occasion, and easy and quick to make. It's perfect for a delicious afternoon snack. Try it, you'll love it!

Reviewed by Editorial Team of Kiwilimón

Published: 15-10-2013

Preparation

Low

Beat the butter and sugar until pale and fluffy. Add the semolina and flour. Knead gently until it forms a smooth and flexible dough. Press the dough into an 8-inch flan mold with your fingers or a spoon. Divide into 6 portions and prick the dough with a fork. Bake at 325ºF for 45-60 minutes or until golden brown. Let cool slightly in the mold. To serve, spread FAGE® Total 0% Greek Yoghurt on top of the cake and decorate with raspberries.

Nutritional information

* Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.

Energy

216.2

kcal

10.81%

Carbohydrate, by difference

24.2

8.07%

Protein

5.9

11.8%

Total lipid (fat)

16.92%

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100

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Provided by

Yoghurt and Raspberry Cake

Ingredients

Preparation

Nutritional information

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