When I went to Iceland last year, I was delayed for 24 hours and so my friend V had a whole day on her own to explore. When I picked her up in the rental car, she greeted me with coffee and pastries (smart girl!) and the first thing she said was “Wow, Iceland men are like real MEN!” The second thing she said was “Also, the milk here is so good!” True story on both counts.
She was seriously obsessed with all their dairy products (and apparently there’s a scientific reason), and we drank and ate a ton of it while in the country. Skyr is one of the most well-known of their dairy products, a lot like Greek yogurt (though interesting, produced more like cheese).
You’ll find skyr cake in Iceland but it will be more like a no-bake cheesecake. And DELICIOUS. But I didn’t want to deal with the hassle of gelatin sheets and all, so I decided to make a slightly different kind of cake with skyr…using it the way you’d use sour cream or yogurt to give some tang and moisture.
(Side note, if you’d like to see some of the AH-MAZING things we saw and did in Iceland, I’ve got you covered!)
This skyr cake is packed full of raspberries and both white and dark chocolate chips, and is even better than I thought it would be. The white chocolate isn’t really present as a flavor, but kind of melts into cake to provide extra moistness and texture. I sliced myself off a few pieces and then called my sister to come take it away from me and have her family eat it!
Preheat the oven to 350 F. Grease and line a regular loaf tin with baking paper.
In a large bowl (I use my stand mixer but you can use a hand mixer if you prefer), cream together the butter and the sugar until they have a fluffy consistency. Then blend in the eggs, vanilla extract, almond extract, and skyr.
Add in a little bit of the flour (or flour, baking powder, and salt) and mix, then add the rest and stir in only until it’s incorporated (don’t overmix!). Add the white chocolate and dark chocolate chips and give the mixer just a few pulses to combine.
Remove the bowl and beater and gently stir in the raspberries by hand (you don’t want to pulverize them).
Gently pour the batter into your prepared loaf pan and level it out, then sprinkle turbinado sugar on top.
Bake in the oven for around 1 hour. Start checking it after 30 minutes and then every 10 minutes after that. If you need to stop the top from browning too much partway through, you can lightly cover it with tinfoil.
The cake may need up to an hour and 10 minutes to fully bake. A skewer or knife should come out clean when it is ready.
Leave to cool in the tin until it is safe to touch and then turn out onto a rack to cool.
Cover with foil or plastic wrap and it should keep for a few days…though if it lasts that long in your house you’re a better person than I am.
Other sweet loaf bread-cakes you’ll love:
- Double Chocolate Peanut Butter Chip Banana Bread
- Caramel-Glazed Apple Bead
- Snickerdoodle Bread
- Pound Cake with Chocolate, Coffee, & Hazelnuts
Raspberry Skyr Cake with White & Dark Chocolate
I didn’t have self-raising flour on hand, so you can make your own…it’s just 1/2 tablespoon of baking powder and 1/2 teaspoon of salt for every 1 cup of flour
- 125g of unsalted butter
- 150g golden caster sugar
- 100g of peach skyr or preferred flavor
- 1 teaspoon of vanilla essence
- 1 teaspoon of almond extract
- 3 eggs
- 220g (1 cup) of self-raising flour; see note
- 120g raspberries, halved.
- 75g of white chocolate chips
- 75g of dark chocolate chips
- Turbinado sugar for sprinkling on top
- Preheat the oven to 350 F. Grease and line a regular loaf tin with baking paper.
- In a large bowl (I use my stand mixer but you can use a hand mixer if you prefer), cream together the butter and the sugar until they have a fluffy consistency.
- Blend in the eggs, vanilla extract, almond extract, and skyr.
- Add in a little bit of the flour (or flour, baking powder, and salt) and mix, then add the rest and stir in only until it’s incorporated (don’t overmix!).
- Add the white chocolate and dark chocolate chips and give the mixer just a few pulses to combine. Remove the bowl and beater and gently stir in the raspberries by hand.
- Gently pour the batter into your prepared loaf pan and level it out, then sprinkle turbinado sugar on top.
- Bake in the oven for around 1 hour. Check it after 30 minutes then every 10 minutes after that. If you need to stop the top from browning too much partway through, you can lightly cover it with tinfoil. The cake may need up to an hour and 10 minutes to fully bake. A skewer or knife should come out clean when it is ready.
- Leave to cool in the tin until it is safe to touch and then turn out onto a rack to cool.
Adapted from Someone’s Mum
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