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.

 

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