Raspberry Vanilla Yoghurt Loaf

Sometimes, you don't want a decadent dessert. You want something that's just homely, comforting and non-fussy. Something that you can relish with a steaming hot cup of tea or hot cocoa during the day or at night. My Raspberry Vanilla Yoghurt Loaf is very easy to make, requires minimum planning and even an amateur baker can manage this without using any fancy equipment.

Personally, I prefer using less sugar in my desserts. Instead, I prefer a drizzle of organic honey on top. Of course, it's about personal preference so you can adapt this recipe to suit your taste-buds.

Here's my recipe :

Ingredients

Organic Raspberries. My box had 18 (you can use blueberries or mulberries if you can't find raspberries)
One cup regular flour
Half cup almond mehl (almond flour).
Half cup regular white/brown sugar (I use brown)
One cup natural unsweetened yoghurt
2 regular sized eggs (room temperature)
One fourth cup unsalted butter (approx 50 gms) kept outside for at least 25 minutes
Little more than half teaspoon vanilla powder
One teaspoon baking powder
Half teaspoon baking soda
Almond flakes for topping
Parchment paper for baking
Bread loaf tin
Organic honey as a topping option

Please note: I have used a teacup for my measurements (see the picture).


Method

Preheat your oven to 160 degrees C*.

In a big mixing bowl, mix the butter and sugar. Beat till the sugar just about dissolves in the butter.

Now add in the eggs. Add one egg at a time. Keep beating at a steady pace. Not too fast, not too slow for about 10 minutes.

Add the vanilla powder and mix it in lightly.

Next, add the almond mehl and mix gently.

Follow it up with half the yoghurt.

Be delicate when you are mixing it in. Don't beat it too fast and too aggressively.

Add the flour a little bit at a time. Blend it in before you add any more.

Add the remaining yoghurt and then gently fold it in.

Next, add the raspberries.

Fold them in gently.

Add the baking soda and baking powder next. Make sure they have blended in properly.

Now, put a parchment baking paper inside your loaf tin and then slowly, pour this batter inside.

Top your batter with almond flakes.

Place your tin in the oven. Use the lowest rack.

Set the timer for 50 minutes. My loaf took 65 minutes to bake. It depends on your oven so I would recommend checking on the loaf after 50 minutes. Use a tester (or a fork) at 50, then at 60 and then at 65 to make sure the loaf is done**.

Once done, allow the loaf to rest.

Once cool, just gently lift up the parchment paper (and loaf) from the tin.

Place it on a wooden board. Peel out the parchment paper and discard.

Once cool, cut the loaf into slices. Top with a drizzle of honey (if you wish) and serve.

This loaf stays good for 3 days in the refrigerator.

Enjoy!

*We are deliberately baking at a low temperature to ensure that the top doesn't get burnt. The almonds need to turn a nice shade of brown.  Also, my experience has been that cakes/loaves stay moist and soft if you bake them at  lower temperatures.

**It's done when you don't get any crumbs or sticky residue on your tester when you pull it out of the loaf.