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.