Raspberry Curd Yoghurt Cake

Raspberry Curd Yoghurt Cake

• 225g butter
• 400g caster sugar
• 3 eggs
• 280g plain flour
• 1/2 tsp bicarb soda
• 1/2 tsp salt
• 2 or 3 tbsp raspberry curd
• 200g natural yoghurt

1. Preheat oven to 170c, gm 3.  Grease and flour a 25cm springform tin or 25cm bundt tin
2. Sift together flour, bicarb and salt, then set aside
3. Cream together butter and sugar until light and fluffy.  Beat in eggs one at a time
4. Mix curd and yoghurt together.  Alternatively add flour and curd yoghurt until just incorporated
5. Put mix in tin and bake for 60 minutes, until a skewer comes out clean.  Leave in tin for ten minutes then turn out to a wire rack to cool

Notes

• You could use lemon curd instead, or any curd. 
• I found this to have a subtle raspberry flavour, not a full on one
• If adventurous, I suppose you could try any flavour of youghurt, as long as the quantities are the same - make the cake your own!