yogurt-fruit-cake
on Sunday have been waiting a lot of berries waiting to be processed. Actually, I had to bake in the heat so do not feel like eating fried I wanted to do now. So I've given it a little shake and bake a cake, which I later regretted not. The cake is not a pure currant cake made because I wanted to please even the currant Verachter. Therefore, a corner is covered with tangerines.
The recipe was originally scheduled for muffins and comes from "Muffin Pardies" , but because I wanted a cake, I filled the mixture into a springform pan. (I myself I was not on the Gramm-indication the currants and kept still additionally used a can of mandarin oranges. The baking time which I have indicated, however, already adapted to the cake)
ingredients.
85 ml neutral oil
150 g sugar
2 eggs
280 g natural yoghurt
some powdered vanilla
250 g flour
stir 2 teaspoons baking powder ½ teaspoon baking soda
50 g desiccated coconut 250 g red currants
eggs, oil, sugar and yogurt in a bowl. Flour, baking powder, baking soda and coconut in another bowl. The flour mixture to the mixture of liquid ingredients and stir briefly. The dough Fill the pan and cover with the fruit (the fruit easily fit). For about 35-40 minutes at 180 degrees in preheated oven.
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