FRUIT YOGURT CAKE
Definitely the tastiest yogurt cake I've eaten :-). Fluffy, light, extremely tasty. It suits every seasonal fruit (I used apricots), which I purchased at a very good price. I also recommend baking them with strawberries, then cherries, raspberries, plums... You do not need a mixer to prepare the batter, the actual making of the cake is very quick. The cake will take a large amount of fruit, and because the cake batter is heavy, the fruits does not fall to the bottom. Great just sprinkled with powdered sugar and a glass of milk :-).
- 160 ml sunflower oil
- 1 cup caster sugar
- 1 large egg
- freshly squized lemon juice and zest of 1 lemon
- 600 g greek yoghurt
- 500 g plain flour
- 2 tsp bicarbonate of soda
- 600 - 700 g fruits (any)
All ingredients should be at room temperature. In a bowl, sift flour and bicarbonate of soda, set aside.
In the large bowl, mix together sunflower oil, sugar, egg, lemon juice and zest. Add yoghurt and mix. Add sifted dry ingredients and mix with spatula.
Line a 22 x 33 cm baking tin with baking paper. Pour in the batter, smooth the top. Place the fruits, cut-side up.
Bake at 160ºC for about 50 - 60 minutes, until skewer inserted in the center of the cake comes out clean.
Take out from the oven and cool. Dust with icing sugar.