Requires: 9-inch round baking pan, electric mixer (or hand beater)
Preheat oven to 180°C conventional oven (356° Fahrenheit/Gas 4). Ideally use a 9-inch round Anodized Aluminum cake pan – if you don’t have one, see tip for details. Grease cake pan by lightly buttering the base and sides with margarine or butter. Add a heaped tablespoon of flour, then turn and shake the pan to coat the butter in flour on the sides of the baking pan.
Tip: Anodized Aluminum cake pans are the ideal baking surface for any type of cake as they produce even heating. This creates the best possible rise, making you a confident baker. You can buy an Anodized Aluminum cake pan from Amazon.
Using an electric mixer or hand beater, beat the egg whites with a pinch of salt until stiff peaks form. With the mixer (or hand beater) running, add the egg yolks, one at a time. Add the sugar, one tablespoon at a time, beating well after each addition, then add the lemon essence.
Beat in the butter, pouring a little at a time until all combined. Add one tablespoon of the Greek yoghurt at a time, continually beating until well combined.
Use a wooden spoon to stir in the flour, one tablespoon at a time.
Note: 00 is a powder-fine Italian type of flour. It is made from soft wheat varieties and is frequently used in Italian desserts and pastas. 00 flour is available in most supermarkets, Italian food stores and gourmet delicatessens. You can also buy it from Amazon.
Stir in the grated lemon zest, sifted baking powder and half of the raspberries into the cake mixture.
Pour the cake mixture into the prepared cake pan. Place the remaining raspberries on top. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Allow the cake to cool in the cake pan for 10 minutes, then carefully transfer to a serving plate.
Once the cake has cooled, dust sifted icing sugar (confectioners’ sugar) on top. It will be the most delicious raspberry cake you have ever had – buon appetito!