Cherry Yogurt Cake
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 egg (s)
- 80 ml oil
- 60 g suar, brown
- 120 g flour
- 50 g cornstarch
- 7 g bakin powder
- 100 g natural yourt
- 0.5 ½ lemon (s), juice from it
- 1 glass cherry (s) (capacity 680 g)
For the glaze:
- 125 ml cherry juice
- 90 g yourt
- 1 pack cake topping
- 1 tablespoon sugar
Print Recipe
Pin Recipe Instructions
- Put the cherries in a sieve and drain, collecting the juice.
- Mix the oil with the eggs and sugar until foamy, stir in the flour, starch, baking powder, yoghurt and lemon juice. Spread the dough into a prepared square form or springform pan and spread the cherries on top. Bake in a preheated oven at 160 ° hot air for about 25 minutes (stick test). Let the cake cool down.
- Prepare the icing according to the instructions on the packet with cherry juice, yoghurt and sugar and pour the icing evenly over the cake.
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