Cranberry Yogurt Cake
Ingredients
150 grams Butter, softened
1 teaspoon Vanilla extract
220 grams Caster sugar
2 Large eggs (70 g each)
185 grams Plain flour- sifted
75 grams Self raising flour- sifted
200 grams Greek yogurt
100 tablespoons g Dried Cranberries- grind coarsely and toss with 1 plain flour from the 185 g plain flour
50 grams Walnuts- grind coarsely
Preparation
1
Preheat Oven to 165C. Grease two (6 inches) Gugelhupf pans with butter and dust flour evenly, knock out the excess flour or spray Non-Stick Spray evenly in pan, set aside.
2
Beat butter, vanilla extract and sugar in a mixing bowl until light and fluffy. Add in eggs, one at a time until combined. Transfer to large bowl.
3
Fold in sifted flours and yogurt, in two batches with a rubber spatula.
4
Lastly add in dried cranberries and walnuts and fold well.
5
Spread mixture into pan, bang pan on table twice to settle the content. and bake for about 45-50 minutes or till the skewer comes out clean.
6
Leave cake to cool in pan for 20 minutes and remove cake then place on to rack to cool completely.
.
Yield:
4 servings
Added:
Tuesday, June 14, 2011 - 8:27am
