Thursday, August 30, 2012

Eat a cake and have a cake

by Karolina, 30th August 2012

I found this great recipe on Pinterest and was totally sold straight away - quick , easy and relatively healthy (as for a cake, of course).

Recipe comes from Crumb (lovely blog btw, you should check it). Any changes or suggestions by me in the brackets, in Italics.

Yoghurt cake with fruits


1/2 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1/2 cup canola oil (I used vegetable oil and olive oil and both worked well)
1 1/2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
1 tbsp grated lemon zest
1 cup fresh red currants (or other fruits - I made as well versions with raspberries, blueberries and even apricots)
  1. Preheat oven to 350F (I'm in metric system - 180 C worked great). Lightly grease and flour the cups of a mini-loaf pan (or a jumbo muffin tin, if you prefer).
  2. In a large bowl, whisk together yoghurt, sugar, eggs and oil until smooth and well blended.
  3. Add flour, baking powder, salt and lemon zest, and stir until the batter is smooth and silky. Pour into the prepared mini-loaf tin, dividing evenly between the cups. Scatter berries on top of the batter, using around 2 tbsp per loaf.
  4. Bake in preheated oven for 25-30 minutes, or until the edges are pale gold and a toothpick comes out clean when inserted into the centre of one loaf. (If using a muffin tin, you may need to add another 5 minutes of cooking time.)
  5. Let cool on a rack for 20 minutes in the pan, then turn out and let cool completely before serving.

This cake is my new hit. It's fluffy and light but definitely satisfying any sweet tooth.
Huge advantage - it's quick and easy! Seriously, you can wipe a batch in a few minutes. 
And last but not's one bowl mix. No extra washing up! Yay! :)

It's even good the day after....this is, if it would make it to the next day :)

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