Ingredients:
(For a 24 cm springform pan):
- 100g butter, softened
- 1 cup (200g) sugar
- 3 M or L size eggs
- 1 cup (150g) thick yogurt
- 2 tablespoons lemon juice
- 1 teaspoon grated lemon zest
- 1 teaspoon vanilla extract or 1 packet (10g) vanilla sugar
- A pinch of salt
- 1 2/3 cups (230g) flour
- 1 packet (10g) baking powder
For the raspberry and mango filling:
- 1/2 cup (60g) raspberries, fresh or frozen
- 4 tablespoons sugar
- 2 tablespoons flour
- 1/2 cup (60g) mango cubes, fresh or frozen
For serving:
- 1 tablespoon powdered sugar
Instructions:
- Preheat the oven to 350°F (no turbo needed). Grease the pan.
- In a food processor or mixer with a paddle attachment (or by hand), mix the butter, sugar, and eggs until fluffy. Add yogurt, lemon juice, zest, vanilla, and salt, blending until combined. Mix in flour and baking powder just until the dough is uniform.
- For the filling: Blend the raspberries with 2 tablespoons of sugar and 1 tablespoon of flour until smooth. Transfer to another container and clean the bowl. Then, blend the mango with the remaining sugar and flour to a smooth consistency.
- Pour half of the cake batter into the pan. Spread half of the raspberry and mango purees over it. Top with the remaining batter and spread the remaining purees. Swirl with a knife to create a marbled effect.
- Bake for 40-45 minutes, until a skewer inserted into the center comes out clean. Cool, dust with powdered sugar, and serve.
Tip: 150ml yogurt cups are sold in packs of eight. Don't want a whole pack? Use a 130ml Greek yogurt cup and add 2 tablespoons of milk.
Prep time: About 30 minutes, excluding baking
Difficulty: Easy-Medium
Storage: Up to 4 days at room temperature or up to 2 months in the freezer