- 50 grams Butter
- 500 grams Yogurt (0.1% fat)
- 4 Eggs
- 180 grams Sugar
- 2 packets Vanilla sugar
- 500 grams Semolina flour
- 1 packet Baking powder
- 300 grams fresh Raspberries
- 500 milliliters freshly squeezed Orange juice
- Fat (and breadcrumbs, for the pan)
Butter loaf pan (30 cm long) (approximately 12 inches) and sprinkle with breadcrumbs.
Melt butter and let cool slightly. Whisk yogurt with eggs, sugar, vanilla sugar and butter for about 10 minutes or until creamy with the whisk of an immersion mixer. Combine semolina and baking powder and stir into yogurt cream. Spread 1/3 of batter in the pan and top with raspberries. Spread with remaining batter and smooth. Bake in preheated oven at 160°C (convection oven at 140°C; gas mark 2) (approximately 325°F) for about 60-70 minutes.
Remove cake from the oven. Prick with a fork several times and gradually drizzle with the orange juice. Cool in the pan completely. Invert onto a cake plate and serve sliced.