Yoghurt Berry Cake
Soft, sweet and easy to make.

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Yoghurt Berry Cake

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Ingredients

For the crumble:
150 g Plain flour
100 g Butter cold and cubed
100 g Sugar
For the cake:
450 g Plain flour
1 packet Baking powder
80 g Sugar
120 g Butter
200 g Yoghurt
4 Eggs
2 tbsp Almond flour
300 g Berries
Milk
Cuisine:

Ingredients

  • For the crumble:

  • For the cake:

Directions

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This yoghurt and berry cake is perfect for adults and children and is ideal both for breakfast in the morning and as a tasty snack. Enriched with a crumble that gives it crunchiness, this yoghurt cake has a mixture based on a few simple ingredients: eggs, butter, sugar and yoghurt.

The “secret ingredient” in this recipe is yoghurt. That’s what makes this cake so moist. It’s not the yoghurt itself that makes the cake moist. The reason yoghurt in cake / muffins etc makes the crumb moist is because the more flour in a batter, the drier the cake is (all other things being equal). Yoghurt thickens the batter, meaning less flour is required to make the batter thick enough to allow the baking powder to make the cake rise.

The recipe that we propose uses blueberries, red currants and raspberries, but there are other tasty variations of yoghurt cakes enriched for example with other fruits such as strawberries or with blueberries alone.

The recipe is really easy, just try it!

In a bowl knead all the ingredients for the crumble with your fingers: flour, cold cubed butter and sugar. Form a cylinder, wrap it with cling film and place it in the fridge to rest.

In a bowl and with the help of a ladle stir the eggs, sugar, soft butter and yoghurt until you obtain a creamy consistency. Sift in the flour with the baking powder. Mix well. If the dough is too hard, add a few tablespoons of milk.

Grease and sugar a rectangular cake tin. Pour the mixture and sprinkle with almond flour (so the berries will not sink). The ingredients are calculated considering a rectangular pan of the size of 30 by 22 centimeters.

Spread the berries on the surface of the cake. Remove the crumble from the refrigerator and crumble it over the berries until it is completely covered. Bake at 180°C for 50 minutes.

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