Raspberry Sheet Cake

For the raspberry sheet cake, first line a baking tray with baking paper. Preheat the oven to 170 °C convection oven.

Beat both types of sugar, eggs and yogurt until fluffy. Pour in the oil, stirring constantly. Mix both types of flour and baking powder and fold in just briefly until all ingredients are moistened. Spread the batter on the sheet cake and place the raspberries on top.

Bake the raspberry sheet cake for about 25 minutes. Let cool, remove from the baking paper and cut into triangles. Serve garnished with fresh mint.

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