Yogurt and sultana cake for picnics

Name: Yogurt and sultana cake for picnics
Ingredients: 300 g plain yogurt; 300 g flour; 100 g sugar; 3 eggs; 3 tablespoons oil; 100 g sultanas; 1/2 teaspoon lemon essence; 1 packet baking powder

Dessert - Yogurt and sultana cake for picnics by Ioanina E. - Recipia

Yogurt and sultana cake is made with unwhipped plain yogurt, poured straight over the eggs and sugar, and baked in a 24 cm tin. The base comes out soft, with the sultanas scattered all through the batter, and it is cut into portions once it has cooled. I don't soak them first, I put them straight in from the packet. Preparation: 15 minutes. Cooking: 40 minutes. Total time: 55 minutes. Servings: 10. About 255 kcal and 6 g protein per serving.

Ingredients

300 g plain yogurt
300 g flour
100 g sugar
3 eggs
3 tablespoons oil
100 g sultanas
1/2 teaspoon lemon essence
1 packet baking powder

Preparation

1. Beat the eggs with the sugar until the sugar dissolves. 2. Add the yogurt and mix well. 3. Then add the oil, flour and baking powder and mix until the batter is smooth. 4. Add the sultanas and the lemon essence. 5. Line the 24 cm tin with baking paper and pour in the batter. 6. Bake on a low heat, at 170°C, for about 40 minutes, until it browns on top. 7. Let the cake cool completely, then take it out of the tin and cut it into portions.

Notes

The sultanas can be replaced with 100 g finely chopped dried apricots, and the batter contains gluten, dairy and eggs. Serve it at a picnic, with tea or a chilled fruit juice. The most impatient part is the cooling: if you take it out of the tin while warm, the sponge breaks easily, so wait until it has cooled completely. If the top browns too fast before the middle is done, cover it with baking paper and keep baking. The 24 cm tin gives the thickness in the recipe, and in a smaller tin the batter rises more and needs more time in the oven. It keeps covered for up to 3 days in the fridge.