Very Berry Summer Cake

Name: Very Berry Summer Cake
Yield: 10 servings
Ingredients: 4 large eggs; 3/4 cup (180 mL) sugar; 1 Container (750 g) vanilla yogurt*; 1 tbsp (15 mL) vanilla extract; 1 1/4 cups (310 mL) all-purpose flour; 2 cups (500 mL) fresh or frozen raspberries not thawed; 1/4 cup (60 mL) slivered almonds

No one will guess that this moist, refreshing cake is made with yogurt! If you like, drizzle with a raspberry 'coulis' or sauce when serving.

Prep: 15 min
Cooking: 1 h 15 - 1 h 30

Yields 10 servings

Ingredients

4 large eggs
3/4 cup (180 mL) sugar
1 Container (750 g) vanilla yogurt*
1 tbsp (15 mL) vanilla extract
1 1/4 cups (310 mL) all-purpose flour
2 cups (500 mL) fresh or frozen raspberries not thawed
1/4 cup (60 mL) slivered almonds

READY FOR REWARDS?

Preparation

In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries.

Pour into 9-inch (23 cm) buttered, floured spring-form pan. Sprinkle almonds over top.

Bake at 350° F (180° C) until top is evenly golden brown (about 75 to 90 minutes).

Chill, remove form and serve.