Cherry Yogurt Cake
Ingredients:
Cake Base:
- 3 eggs
- A pinch of salt
- 150 grams (4/5 cup) sugar
- 150 ml (3/4 cup) vegetable oil
- 150 ml (3/4 cup) milk
- 300 grams (2 cups) flour
- 15 grams (3 tsp) baking powder
- 100 grams (1/2 cup) dried cherries
Topping:
- 1 egg
- 100 grams (5 tbsp) yogurt
- 1 tablespoon sugar
- 1 tablespoon cornstarch
- 50 grams fresh or frozen cherries
Directions:
- Prepare the Cake Batter:
- Preheat your oven to 180°C (360°F).
- In a mixing bowl, beat the eggs with a pinch of salt until frothy.
- Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
- Mix in the vegetable oil and milk until well combined.
- Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.
- Stir in the dried cherries.
- Prepare the Topping:
- In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
- Gently fold in the fresh or frozen cherries.
- Bake the Cake:
- Pour the cake batter into a greased or lined baking pan.
- Spoon the yogurt and cherry mixture over the top, spreading it gently.
- Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool, then decorate with powdered sugar before serving.
Serving Suggestions:
- Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
- Enjoy with a cup of coffee or tea for a perfect afternoon treat.
Cooking Tips:
- Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
- For a more intense cherry flavor, add a few drops of almond extract to the batter.
Nutritional Benefits:
- Cherries are rich in antioxidants and vitamin C.
- Yogurt adds calcium and protein, contributing to bone health.
Dietary Information:
- Contains gluten, dairy, and eggs.
- Can be adapted to be lactose-free by using lactose-free yogurt.
Nutritional Facts (per serving):
- Calories: 270 kcal
- Protein: 5g
- Carbohydrates: 35g
- Fat: 12g
- Sugar: 20g
Storage:
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the refrigerator for up to 5 days.
- Freezing: Wrap the cake tightly in plastic wrap and freeze for up to 3 months. Thaw at room temperature before serving.