Recently I received a gift by a friend. A newly published cookery book: "The five o'clock apron". I have been reading it in bed every night before going to sleep. I have found many nice and easy recipes and among them there was one that really inspired me.
I love natural yogurt ( I have it every morning for breakfast with flaxseeds) and cherries are plentyful at this time of year so on a rainy Sunday morning I was inspired by a cherry and yogurt loaf cake.
This recipe is a keeper, an easy and delicious cake for every day of the week.
My son made this cake, he is adamant that one day he will have his own bakery shop, make lots and lots of cakes and eat them all, not bad eh?
- Prep Time : 20 minutes
- Cook Time : 40 minutes
Preheat the oven at 180C or 350F.
Whip the eggs with the sugar until pale and creamy.
Grease a 900g (5 cups) loaf tin or a 20cm - 8 inch round cake tin and sprinkle it with flour. Remove the stones from the cherries.
Add the yogurt, the vanilla essence and the sifted flour to the mixture.
Pour half of the mixture on your baking tin and lay the stoned cherries on top. Cover up with the remaining mixture.
Put it in the oven and bake for about 40 minutes until the top will look golden brown in places. Prick with a toothpick and if the cake is still wet inside leave it in the oven with the door left adjar for a further 10 minutes.
Leave it to cool down for 10 minutes then turn it out on a wire rack.
Dust with confectionery sugar.
I am entering this to "Recipe of the week"