Written By Catherine Parrott

There have been countless recipes I’ve worked with in various professional kitchens which feature unflavoured oils instead of butter, but almost all also use another dairy product alongside it, whether it is crème fraiche, yoghurt, sour cream (all of which can be used inter-changeably). These combinations work very well when making versatile base sponges without butter (and can happily be refrigerated without drying out- due to the oil content). Here, have a wonderful example of one.

RECIPE:

FOR THE BLOOD ORANGE SAUCE  

  • 180g BLOOD ORANGE JUICE

  • 60g CASTER SUGAR

  • 2 WHOLE MEDIUM EGGS (Weighed out to 100g if you’re like kind of chef)

  • 120g UNSALTED BUTTER (Room temperature and cubed)

FOR THE RASPBERRY AND YOGHURT SPONGE

  • 150g PLAIN FLOUR

  • 75g GROUND ALMONDS

  • 5g BAKING POWDER

  • 125g GREEK YOGHURT

  • 150g VEGETABLE/SUNFLOWER OIL

  • 5g VANILLA EXTRACT

  • ZEST of 1 LEMON

  • 190g CASTER SUGAR

  • 190g WHOLE EGG

  • 500g FRESH RASPBERRIES

BEFORE YOU START…

  • Preheat your Oven to 160c° (Fan Oven 170c- 180c for other, less powerful ovens)

  • Grease 12 Individual Cake Tins or Deep Yorkshire Pudding Tin

METHODS:

FOR THE BLOOD ORANGE SAUCE….

Heat the juice and sugar together in pan. Once the sugar has dissolved and the mixture is boiling hot, take off the heat..

Pour the hot juice over the eggs and whisk until smooth. Return everything back to the pan and cook on a gentle heat until thickened (For large quantities of curd, the temperature to cook it to is 82c, but for such a small amount, just keep whisking and cook until thickened and you see it begin to bubble up).

 Pour the hot egg mixture over the butter and mix until smooth. Set aside, cover the surface with clingfilm and allow to cool. 

FOR THE RASPBERRY AND YOGHURT SPONGE…

(A fairly low effort recipe but which requires many MANY bowls?)

BOWL #1: Loosely mix together the (dry ingredients) flour, ground almonds and baking powder and set aside.

BOWL #2: Whisk together the (wet ingredients) yoghurt, oil and flavourings until smooth and there no lumps of yoghurt- set aside until needed.

BOWL #3: Whisk the eggs and sugar together until light and thickened in volume. Once thickened, fold in the yoghurt and oil mixture, ensuring not to knock out any air. Fold in the dry ingredients in 3 inclusions (preventing the flour from clumping and ensuring everything is nicely mixed in)

Scatter 2/3 of your raspberries across the bottom of your cake tins and pour the cake batter on top, dividing the mixture evenly across all 12 cake tins. Finish with the remaining raspberries and bake for 20-25 minutes until golden and a cake skewer comes out clean.

TO FINISH: Once cooled, serve your sponges with a generous drizzle of your cooled sauce.

Catherine Parrott
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