Happy early Mother’s day! Oh Mother, what would I do without you? I’d like to publicly thank you for putting up with me and insolence and supporting me through everything I have ever achieved. Mothers should always be celebrated. I’m not one of those people though who think “why mother’s day? You should love your mother everyday”. I think we should, but it’s good to have a specific date in which we thoroughly emphasise our love through hugs, kisses, gifts…. and cake.
I think this cake is the perfect mother’s day treat. It’s so pretty and lovely, soft and spongy with tangy, chewy specks of raspberries and beautifully finished with an orange blossom aroma. This would be perfect for tea or brunch too! it really tastes like a classic spongecake. But it’s much better for you! I based this recipe off a classic french “yogurt cake” recipe. Here in France, measuring cups like in the U.S. are not so common. I think chefs go by the way the batter smells, tastes, dribbles. I love this recipe because instead of using measuring cups you use the yogurt pot to measure everything out! The amount of batter that comes together depends on the yogurt pot you’re using. It’s super quick and easy to whip up so if you wake up on mother’s day having forgotten to prepare anything , this is the perfect solution. Feel free to omit the raspberries and orange blossom or swap them with your choice of garnish
Makes: 8 slices You will need:
- 2 pots of yogurt of choice (I used organic non fat goat’s milk yogurt, for dairy free use soy)
- 3 pots of spelt flour
- 1.5 pots of sweetener of choice (I used a combination of honey and erythritol)
- 2 tsp baking powder
- 2-3 tsp orange blossom flavouring
- 3 eggs
- a handful of berries
- oil for the pan (I used coconut oil)
Instructions: Preheat your oven to 180° In a bowl whisk the yogurt, eggs, and orange blossom flavouring until you reach a smooth consistency. Clean one of your yogurt cups to measure your flour and sweetener and pour them in the bowl. Whisk whisk whisk until there are no more clups. Add the baking powder and whisk again. Pour you mixture into a WELL GREASED pan and top it with your choice of berries. Put it in the oven for 25-30 minutes, use a toothpick to check if it’s done. Remove and let cook for 15 minutes. Slide a knife around and a little underneath the cake.Place a large plate over your pan and flip the pan upside down. When the cake is on the plate grab another large plate and place it over the cake and flip it. Serve to your mama with love and enjoy!