Ingredients

  • 100g Flour
  • 140g Crunchy muesli
  • 2 tsp Baking powder
  • 75g Kerrygold® Irish Creamery Butter 454g
  • 150g Sugar
  • 1 Pinch Salt
  • Zest of one lemon
  • 200g Yogurt (natural, raspberry or lemon)
  • 2 Eggs
  • 200g Fresh raspberries
  • Icing sugar
Print recipe

Directions

Method:

  1. Sift the flour and baking powder.
  2. Melt the butter (warm it until it becomes liquid, but don't let it get too hot).
  3. Mix with the sugar, salt and lemon zest.
  4. Fold in the yogurt, eggs and flour mixture.
  5. Halve the raspberries.
  6. Briefly roll a rolling pin over the crunchy muesli, if the clumps are too big.
  7. Lightly fold the raspberries and the muesli into the mixture and then transfer it to the cake form.
  8. Bake for 12 to 15 minutes at 190°C.
  9. When done, leave the cake to cool and sprinkle with the icing sugar.

 

Want More Ideas?

Follow Kerrygold on Instagram

explore our

Similar Recipes

Seasonal

Christmas Cake in a Mug

Place the butter in a bowl and microwave it for 30 seconds until melt...

At Home With Kerrygold

Lamb Shank Broth

Paul Flynn's lamb shank broth serves 6. Preheat the oven to 1...

Seasonal

Gold Dusted Florentine Biscuits

This recipe makes 16 of Shane Smith's gold dusted florentine biscuits:...

Main courses

Chicken Pot Pie

Discover the ultimate comfort food hidden underneath a flaky buttery rough puff...

Serves 4-6
Main courses

Onion tart

 ...

Sides & Nibbles

Minty Mushey Peas

Mushy peas are traditionally served with fish and chips but their appeal has spr...

Serves 4
Breakfast

Loaded Baked Eggs

Savour weekend brunches with this easy to prepare recipe.  Method:...

Serves 4
see more