Cherry Yogurt Cake

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:

  1. 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.
  2. 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.
  3. 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.
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