If I didn’t make a half-hearted attempt at controlling the situation, my backyard would be nothing more than a huge raspberry patch. I can hardly keep up with eating them (and this is coming from a girl who knows how to eat a lot of berries!). I’ve been eating them by the handful and the bowlful, scattered over yogurt, baked into cobblers. I’m starting to wonder if I could just fill my purse with them and start using them as currency.
Until then, we’ll settle on baking a simple cake. It’s a yogurt and olive oil cake that’s packed with raspberries and bejeweled with plums. It’s guiltless enough for breakfast or, with a scoop of ice cream, pretty enough for dessert.
