This Mediterranean Raspberry Zinger Poke Cake has a moist, soft, fruity, and creamy texture. We prepare this cake with flour, olive oil, eggs, Greek yogurt, lemon zest, homemade raspberry filling, heavy cream, fresh raspberries, and sliced almonds. This cake has approximately 345 calories and 39 g of net carbs. We make this cake in about 25 minutes of preparation time. This Mediterranean Raspberry Zinger Poke Cake is ideal for birthdays, holidays, family gatherings, afternoon tea, dinner parties, summer desserts, special occasions, and sweet cravings. You can prepare this cake earlier because we refrigerate it for four days and freeze the cake without the topping for almost two months. You can serve this cake with Berry Salad, Fresh Peaches, Citrus Fruit Salad, Greek Yogurt Parfait, or Fresh Mint.
STATS:
- Course: Dessert
- No. of Calories: 345 kcal
- Diet: Mediterranean
- Prep time: 25 minutes
- Cuisine: Mediterranean
- Cook Duration: 35 minutes
- Size/serving: 1 slice
- Mode of Cooking: Baking
- Overall yields: 12
- Level of Difficulty: Easy
- Total time: 1 hour 30 minutes
TOOLS:
- Baking pan
- Bowls
- Electric mixer
- Spatula
- Whisk
- Saucepan
- Wooden spoon
- Refrigerator
INGREDIENTS:
CAKE:
- Two cups flour
- Half a tsp. baking soda
- ¼ tsp salt
- ¾ cup sugar
- ½ cup olive oil
- 1½ tsp baking powder
- Two eggs
- One tsp. vanilla extract
- One tbsp. lemon zest
- ¾ cup Greek yogurt
- ¼ cup milk
RASPBERRY FILLING:
- 2 cups raspberries
- One-fourth cup sugar
- One tbsp. lemon juice
- Cornstarch, one tbsp.
- Two tbsp. water
TOPPING:
- One cup heavy cream
- Two tbsp. powdered sugar
- One tsp. vanilla extract
- ½ cup Greek yogurt
GARNISH:
- 1 cup raspberries
- ¼ cup almonds
- 1 tsp lemon zest
- 1–2 tbsp coconut
INGREDIENT NOTES AND THEIR SUBSTITUTIONS:
GREEK YOGURT:
- Greek yogurt provides moisture, creaminess, and a pleasant tang to the cake and topping.
RASPBERRIES:
- We use raspberries to provide natural fruity flavor, color, and sweetness to the filling and topping. Fresh or frozen raspberries can be used.
ALMONDS:
- Sliced almonds provide a delicate crunch and Mediterranean flavor to the cake. As an alternative, you can use chopped pistachios or walnuts.
LEMON:
- Lemon zest and juice brighten the raspberry flavor and balance the sweetness.
CORNSTARCH:
- Cornstarch thickens the raspberry filling and helps it stay inside the cake.
MILK:
- Milk helps create a soft and tender cake batter. You can also use unsweetened almond milk.
INSTRUCTIONS:
- Stir the salt, flour, baking soda, and baking powder in a dish.
- Mix the lemon zest, sugar, vanilla, olive oil, and eggs in a different dish.
- Include the milk and Greek yogurt and stir till smooth.
- Carefully include the dry elements and whisk till just blended.
- Spread the batter into a pan.
- Bake at 175° Celcius for almost thirty-five minutes.
- Cook the lemon juice, raspberries, and sugar in a saucepan for almost seven minutes.
- Stir the cornstarch with water and include it in the raspberry mixture.
- Cook till the raspberry filling get lightly thick.
- Cool the cake for just fifteen minutes and poke holes throughout the cake.
- Spread the raspberry filling on the cake and leave it to soak into the holes.
- Refrigerate the cake for about thirty minutes.
- Beat the vanilla, heavy cream, and powdered sugar till creamy.
- We fold the Greek yogurt into the whipped cream.
- Distribute the topping on the refrigerated cake.
- Add the lemon zest, fresh raspberries, and sliced almonds.
- Refrigerate for almost one hour and then serve this cake.
TIPS:
- We utilize mild olive oil to get a balanced flavor.
- Avoid mixing the cake batter too much.
- Make equally spaced holes so the raspberry filling distributes properly.
- We utilize fresh raspberries for a perfect garnish.
- Refrigerate the cake perfectly and then make slices.
- Include the almonds shortly before eating to retain their crunchy texture.
SERVING SUGGESTIONS:
FRESH & FRUITY:
- Berry Salad
- Fresh Peaches
- Citrus Fruit Salad
- Greek Yogurt Parfait
- Fresh Mint
MEDITERRANEAN PAIRINGS:
- Pistachio Biscotti
- Almond Cookies
- Lemon Cookies
- Fresh Fruit Platter
- Orange-Almond Salad
STORAGE INFORMATION:
FRIDGE:
- Put this cake in a closed container and refrigerate it for 4 days.
FREEZER:
- Store the cake without the whipped topping and fresh raspberries for almost 2 months.
FAQs:
Could we utilize frozen raspberries?
- Yes, you may use frozen raspberries for the filling. Fresh raspberries are perfect for the garnish.
May we utilize regular yogurt?
- Yes, plain yogurt could alternate Greek yogurt, although Greek yogurt delivers a thicker texture.
Will we prepare this cake earlier?
- Yes, you can make the cake one day beforehand and keep it refrigerated till serving.
Could we utilize pistachios as a different choice for almonds?
- Yes, you might use chopped pistachios instead.
NUTRITIONAL INFORMATION:
Proteins: 6 g
Caloric Content: 345 kcal
Net carbs: 39 g
Sodium: 190 mg
Fiber: 3 g
Sugar: 24 g
Fats: 18 g
Portion Size: 1/12 of recipe
Total carbs: 42 g