INGREDIENTS

• 3/4 CUP (180ML) LIGHT OLIVE OIL
• 1 + 3/4 CUP (400G) RAW CASTER SUGAR
• 1 TSP VANILLA PASTE
• ZEST AND JUICE OF ONE LEMON
• 1 CUP (250ML) COCONUT YOGHURT
• 2 FREE RANGE EGGS
• 2 CUPS (340G) NODO PLAIN FLOUR
• 3 TSP BAKING POWDER
• 1 TSP BAKING SODA
• 1 PUNNET FRESH RASPBERRIES

METHOD

1. PRE-HEAT OVEN TO 160 DEGREES (FAN FORCED)
2. LINE A CAKE TIN WITH BAKING PAPER. SET ASIDE
3. IN A LARGE MIXING BOWL, COMBINE THE OLIVE OIL, LEMON ZEST, LEMON JUICE & VANILLA.
4. STIR IN COCONUT YOGHURT (WE LOVE COYO NATURAL YOGHURT).
5. ADD THE EGGS ONE AT A TIME. MIXING BETWEEN.
   
6. SIFT IN THE FLOUR, BAKING POWDER AND BICARB SODA. THEN ADD SUGAR. FOLD THE FLOUR & SUGAR INTO THE MIXTURE TO CREATE CAKE BATTER.
7. POUR THE CAKE BATTER INTO THE CAKE TIN. PLACE HALF OF THE RASPBERRIES AROUND THE OUTSIDE OF THE CAKE, PRESSING INTO THE BATTER SLIGHTLY.
8. BAKE FOR 45-50 MINS, UNTIL GOLDEN AROUND THE EDGES AND SKEWER PIERCED INTO THE CENTRE OF THE CAKE COMES OUT CLEAN.
9. LEAVE THE CAKE TO COOL FOR 10 MINS BEFORE REMOVING FROM THE CAKE TIN AND PLACING ONTO THE WIRE RACK TO COOL COMPLETELY.
10. ENJOY.