1. Preheat the oven to 180°C, 350°F, Gas 4. Grease a 30 x 23cm/12 wx 9in traybake tin then line with non-stick baking paper.2. Put all the traybake ingredients, except the freeze-dried.. 2. In a large bowl, beat together the coconut oil, yogurt, eggs, sugar, buttermilk, and vanilla. Add the flour, baking powder, baking soda, and salt. Mix until just combined. Fold in the raspberries and swirl in 3/4 cup raspberry jam, leaving a few streaks of jam throughout the batter, it shouldn’t be fully incorporated.
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