cherry yoghurt cake

This is a very simple and old recipe for the cake my grandma used to make, but really it is very popular all throughout the Balkans.
It is very easy to make because all you need to do is choose a cup or a mug for measure, and use it to measure up all the ingredients.
It takes a little experimenting in terms of whether you want to substitute some plain flower with self-raising, but in any event, I make it like this, and it is yummi :)


Ah, yes, also, you don't have to use cherries, you can use banana, apple, pear, peach, apricots, pineapple or any other fruit, but cherry is the most commonly used fruit because it makes it look nice and it goes particularly well in this batter.


(I used the buttermilk cup, which is around 250 ml I think)

1 cup natural set yoghurt (not greek yoghurt, that is too heavy, and not runny yoghurt, that is too thin)
1 cup sugar
2 very large or 3 medium eggs
1/2 cup vegetable oil
2 1/2 cup flour (you can use half plain and half self-raising, or if using only plain, then use 1 tsp baking powder)
zest of 1 lemon
splash of vanilla essence
1 can drained and pitted cherries (or 1 cup fresh pitted sour cherries)


Preheat the oven to 180C

Mix the eggs and the sugar until pale and frothy, then add oil (keep mixing) and yoghurt. Add the lemon zest and vanilla and then the flour gradually, mixing on low speed, until all combined into a smooth thick cake batter.

Brush the cake pan with a thin film of oil and brush with flour. Pour the batter in, and then arrange the cherries all over.
Bake in the oven for 35 - 45 minutes, checking if the cake is done by piercing it with a fork. If no batter sticks to the fork, the cake is done.

When cool, dust with icing sugar, cut in squares and serve.

Bon appétit!

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