If you love easy bakes, this yogurt raspberry loaf with halawa will be your new favourite! It’s soft, moist, and packed with juicy raspberries, nutty halawa (halva) and a hint of vanilla. I grew up eating halawa (halva) in a simple sandwich, so I love the way it melts into pockets of sweetness in this cake. It’s the perfect treat for breakfast, afternoon tea, or whenever you want something a little special.
This yogurt raspberry loaf with halawa is just as easy as my Super Easy Chocolate Orange Cake and Moist Walnut Banana Bread. No fancy techniques—just mix, bake, and enjoy! The yogurt keeps it incredibly soft, while the almonds add a satisfying crunch. You’ll love this as much as I do for its simplicity. It’s one of those recipes that’s so easy to throw together!
Step 1. Preheat oven & Prepare loaf tin
Preheat your oven to 160°C fan forced (180°C no fan). Line a 23cm x 13cm loaf tin with baking paper, ensuring some overhang for easy removal.
Step 2. Mix the batter
In a large mixing bowl, whisk together the self-raising flour, caster sugar, and salt until evenly combined. In a separate bowl, whisk the eggs, melted butter, yogurt, and vanilla extract until smooth. Pour the wet ingredients into the dry ingredients and gently fold until just combined—do not overmix, as this can make the loaf dense.
Step 3. Add the mix-ins
Toss the raspberries and halawa with a teaspoon of flour to prevent them from sinking. Fold them into the batter along with the almonds, ensuring they are evenly distributed. Pour the batter into the prepared loaf tin. Arrange a few extra raspberries on top, gently pressing them into the batter, and sprinkle with slivered almonds.
Step 4. Bake & cool
Bake for 50–55 minutes, or until a skewer inserted in the center comes out clean. If the top browns too quickly, loosely cover it with foil in the last 10 minutes. Let the loaf cool in the tin for 10 minutes, then transfer to a wire rack to cool completely before slicing.
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