Episode 22: Raspberry and Sumac Yogurt Cake

This cake is mega good. Moist, loads of raspberries distributed throughout and it keeps well in an airtight container (as small as possible to keep out as much air as possible. Sumac has a tart, citrus flavour, and in a flash of inspiration the other day I thought ‘What about raspberries?’. As I had hoped, they do go well together. Of course, very few good ideas in food are new, so having Googled ‘raspberry sumac cake’ there are actually quite a few out there!

A slice of raspberry, sumac and yogurt cake

It’s roughly based on this recipe from Clotilde Dusolier at Chocolate and Zucchini.


  • 2 UK large eggs (c. 60g each)
  • 300g full fat Greek yogurt (c. 250ml) – warmed gently to room temperature
  • 200g caster / superfine sugar
  • 80g vegetable oil
  • 250g plain / all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda/ baking soda
  • 1/4 tsp fine salt
  • 2 tablespoons sumac, plus extra for sprinkling
  • 300g raspberries
  • Around 2 tablespoons demerara/ turbinado sugar, for sprinkling (optional)


  1. Preheat the oven to 180C / 160 fan / 350 F/ gas 4. Grease a 23cm, high sided cake tin (I used a springform one) with vegetable oil and line the base with parchment paper. If you are using a springform or any tin that may leak, pop it on a baking tray.
  2. Get a large mixing bowl and measure out the eggs and sugar. Sift the flour, take out 2 tablespoons of it, then add the raising agents and sumac into a medium-large bowl, and mix them together. Put the 2 tbsp flour into a medium-sized bowl and very gently coat the raspberries with flour. (This stops them sinking so you get an even distribution throughout the batter.) Warm the yogurt gently to room temperature if you haven’t already – I put it in the microwave very briefly and stir well. You could put it in a warm water bath, alternatively.
  3. Whisk the eggs and sugar until pale and much bigger in volume. Add the vegetable oil by pouring it down the sides, and do the same with the yogurt. Whisk these in until just mixed. Fold in the flour mixture gently until no lumps or streaks remain. Finally, fold in most of the raspberries. Transfer the mixture to the cake pan. Dot over the remaining raspberries. Sprinkle over the demerara/ turbinado sugar.
  4. Bake for around 45-50 minutes, until a skewer inserted into the centre comes out clean of batter. Don’t be afraid to take it out before or after the time suggested, depending on how it is looking and the skewer test! Leave to cool completely before cutting into it, otherwise the crumb won’t be set and you may end up with a right mess. I’d cool it really well in the tin before taking off the sides or trying to move it anywhere.

Published by Kate

Home baker and now podcaster!

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