Fresh Raspberry Kuchen
A light, fruity raspberry cake featuring fresh or frozen raspberries, yogurt, and lemon, perfect for brunch, dessert, or teatime gatherings with a delightful balance of tartness and sweetness.
Ingredients
- 2 cups fresh or frozen raspberries ⓘ
- 1 cup plus 2 tablespoons flour ⓘ
- 1 cup sugar ⓘ
- 1 teaspoon baking powder ⓘ
- 1/4 cup margarine, melted ⓘ
- 2 egg whites ⓘ
- 2 teaspoons vanilla ⓘ
- 1 1/2 cups plain low-fat or nonfat yogurt ⓘ
- 2 slightly beaten egg yolks ⓘ
- 1 slightly beaten egg ⓘ
- 1 1/2 teaspoons finely shredded lemon peel ⓘ
Instructions
- If using frozen raspberries, thaw them at room temperature for 15 minutes and drain.
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine 1 cup of flour, 1/2 cup of sugar, and baking powder.
- Add the melted margarine, egg whites, and 1 teaspoon of vanilla; mix until smooth.
- Stir in the yogurt and beaten egg yolks until well combined.
- Gently fold in the raspberries and lemon peel.
- Pour the batter into a greased baking dish.
- Bake for approximately 35 minutes or until a toothpick inserted in the center comes out clean.
- Allow to cool slightly before serving.
Nutrition & Diet Analysis (per serving)
793
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).