Fruit cake

Name: Fruit cake - Atena E.
Ingredients: 3; 4 eggs; 200 ml oil; 400 ml yogurt; 2 cups of sugar; 3 cups of flour; 1 baking powder; 1 vanilla sugar; fruits strawberries; sour cherries; cherries

Dessert - Fruit cake by Atena E. - Recipia

This fruit cake is made in a single bowl and does not require complicated techniques. The batter is based on eggs, yogurt, oil, and flour, and the fruits are added both in the mixture and on top. I made it in a 25 x 35 cm tray, and it turned out quite tall. If you prefer a shorter cake, you can use a classic baking tray. Quick info Preparation time: not specified in the original recipe Baking time: not specified in the original recipe Total time: depends on preparation and baking time Servings: the number varies depending on the size of the pieces Difficulty: easy Recipe type: homemade fruit cake Ingredients 3-4 eggs 200 ml oil 400 ml yogurt 2 cups of sugar 3 cups of flour 1 baking powder 1 packet of vanilla sugar A pinch of salt Fruits, according to preference: strawberries sour cherries cherries For the tray: a little oil flour Preparation method 1. Prepare the tray Grease the tray with oil and dust it with flour. The recipe was made in a 25 x 35 cm tray, in which the cake turned out quite tall. For a thinner layer, use the classic baking tray. 2. Prepare the base mixture Put the eggs in a bowl and add the sugar and a pinch of salt. Beat them until the sugar starts to dissolve. There is no need to separate the eggs. When the sugar is almost dissolved, add the oil and yogurt. Mix after each ingredient to keep the mixture homogeneous. 3. Add the dry ingredients Add the vanilla sugar and baking powder, then gradually add the flour, sprinkling it in. Mix as you incorporate it to avoid lumps. In the end, you should have a mixture thick enough to hold the fruits but still pourable into the tray. The amount of flour is as per the recipe, which is 3 cups. 4. Incorporate some of the fruits Add some of the fruits to the batter and mix gently. There is no need to put all the fruits in this step, as the rest will be placed on top. You can use strawberries, sour cherries, or cherries. The fruits are chosen based on what you have on hand, without changing the recipe. 5. Pour the batter into the tray Pour the mixture into the greased and floured tray. Level it slightly, then add the remaining fruits on top. If using cherries or sour cherries, they must be pitted. The fruits can be distributed over the entire surface of the cake so that each piece has a bit of fruit. 6. Bake the cake Place the tray in the oven and bake the cake until done. The original recipe does not specify the temperature and baking time, so these depend on the oven used and the size of the tray. In the 25 x 35 cm tray, the cake will be taller and may require more time than in a larger tray. In the classic baking tray, the batter layer will be thinner. Why I make the recipe often It is a simple cake, with ordinary ingredients and an easy-to-follow preparation method. There is no need to prepare the egg whites and yolks separately, and the fruits can be changed according to the season. I also like it because it can be made with cherries, sour cherries, or strawberries. The 25 x 35 cm tray is suitable if you want a taller cake, while the baking tray is better for shorter pieces. Tips Use the fruits after pitting them, in the case of cherries and sour cherries. This way, the cake can be portioned more easily and is more convenient to eat. Mix the fruits into the batter gently, so as not to crush them. The remaining fruits are placed on top after the batter has been poured into the tray. If you use a tray larger than 25 x 35 cm, the batter layer will be thinner. If you use a smaller tray, the cake will be taller. The number of eggs can be 3 or 4, as mentioned in the recipe. Depending on the number of eggs and their size, the batter may have a slightly different consistency. Substitutions Yogurt is one of the basic ingredients of the mixture and should not be removed. The recipe does not specify a certain type of yogurt, so any available yogurt for baking can be used. The fruits can be substituted for each other. You can use strawberries, sour cherries, or cherries, depending on the season and preference. Variations For a cake with a berry flavor, you can use strawberries, as provided in the recipe. For a more tart flavor, choose sour cherries. Cherries give a sweeter version. The most visible difference will not be in the batter but in the final shape of the cake: in the 25 x 35 cm tray, it will be tall, while in the classic baking tray, it will be shorter and easier to portion into thin pieces. Serving ideas Cut the cake after it has cooled sufficiently, so the pieces come apart more easily and the fruits stay in place. It can be served plain, without any additions. Frequently asked questions Can I use just one 25 x 35 cm tray? Yes. This is indeed the tray used for the recipe, and the result was a quite tall cake. If you prefer a thinner layer, use the classic baking tray. What fruits can I put in the cake? The recipe mentions strawberries, sour cherries, and cherries. You can choose one of these options or combine them, keeping the same base mixture. Are all the fruits placed on top? No. A few fruits are added to the batter and mixed gently, while the rest are placed on top after the mixture has been poured into the tray. Is it necessary to separate the eggs? No. The eggs are beaten whole together with the sugar and a pinch of salt. Why is a longer baking time mentioned for the smaller tray? In the 25 x 35 cm tray, the batter is thicker, and the cake comes out taller. A larger tray, like the classic baking tray, spreads the mixture over a larger surface, resulting in a thinner outcome. The exact time is not specified in the original recipe and depends on the oven. Nutritional values The values below are estimates, as the quantity of fruits, type of yogurt, or exact size of cups and eggs is not specified. The calculation assumes that the cake is cut into approximately 12 pieces. For one piece: Calories: approximately 400-450 kcal Protein: approximately 6-7 g Carbohydrates: approximately 60-70 g Fats: approximately 17-19 g Most of the calories come from oil, sugar, and flour. The fruits contribute vitamins and carbohydrates, but their quantity can change the final values. A cake cut into more pieces will, of course, have fewer calories per serving. Storage and reheating Keep the cake covered so it doesn’t dry out. The fruits bring moisture to the batter, so it’s better to consume it within a reasonable time and not leave it uncovered. It can be stored at room temperature for a short period if the room is not warm. For longer storage, place it in the fridge, in a container or well covered. The recipe usually does not require reheating. It can be served cold or left for a while at room temperature before consumption.

Fruit cake

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