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Very Berry Summer Cake

Contributed by: News Canada

(NC) - No one will guess that this moist, refreshing cake is made with yogurt! If you like, drizzle with a raspberry 'coulis' or sauce when serving.


  • 4 large eggs
  • 3/4 cup (200 mL) sugar
  • 750 g container vanilla yogurt*
  • 1 Tbsp (15 mL) vanilla
  • 1 1/4 cups (310 mL) flour
  • 2 cups (500 mL) fresh or frozen (not thawed) raspberries
  • 1/4 cup (60 mL) flaked almonds


In a large bowl, beat eggs and sugar at maximum speed for 5 minutes. Using a whisk, gently stir in yogurt and vanilla. Sift flour over mixture little by little, whisking to avoid lumps. Delicately fold in berries. Pour into 9-inch greased, floured spring-form pan. Sprinkle almonds over top. Bake at 350 F (180 C) until top is evenly golden brown (about 75 to 90 minutes). Chill, remove form and serve. *Do not use aspartame-sweetened varieties and choose 1 or more % m.f.

Here's what you get from a serving of our Very Berry Summer Cake based on Health Canada's Recommended Daily Intake (RDI's) for nutrients.

Nutrient % RDI

  • Vitamin B12 21%
  • Riboflavin 20%
  • Phosphorus 12%
  • Magnesium 11%
  • Calcium 10%/111 mg
  • Iron 9%
  • Zinc 9%
  • Niacin 9%
  • Thiamin 8%
  • Folacin 8%

Nutritional Information: Per Serving: Energy 256 kcal, Protein 8 g, Carbohydrate 45 g, Fat 5 g



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