Directions:
- Prepare the Cake Batter:
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- Preheat your oven to 180°C (360°F).
- In a mixing bowl, beat the eggs with a pinch of salt until frothy.
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- 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.
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- Prepare the Topping:
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- In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
- Gently fold in the fresh or frozen cherries.
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- Bake the Cake:
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- Pour the cake batter into a greased or lined baking pan.
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- 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.
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Serving Suggestions:
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- 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:
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- Cherries are rich in antioxidants and vitamin C.
- Yogurt adds calcium and protein, contributing to bone health.
Dietary Information:
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- Contains gluten, dairy, and eggs.
- Can be adapted to be lactose-free by using lactose-free yogurt.
Nutritional Facts (per serving):
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- Calories: 270 kcal
- Protein: 5g
- Carbohydrates: 35g
- Fat: 12g
- Sugar: 20g
Storage:
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- 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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