About this recipe:This is a light and tangy redcurrant cake with Greek yoghurt. A perfect summer treat on a sunny afternoon in the garden.
Makes: 1 redcurrant and yoghurt cake
125g soft unsalted butter
200g caster sugar
zest of 1 lemon
250g Greek plain yoghurt
300g plain flour
1 heaped teaspoon baking powder
300g redcurrants (fresh or frozen)
1 pinch ground cardamom
icing sugar, for dusting
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Method Prep:20min › Cook:30min › Ready in:50min
Preheat oven to 190 C / Gas 5. Grease a 26cm springform cake tin and line with baking parchment.
In a mixing bowl, cream together the butter and sugar. Add lemon zest then add the eggs, one at a time, mixing well after each addition. Stir in yoghurt.
In a separate bowl, combine the flour and baking powder then gradually combine with the wet ingredients.
Pour half of the cake mixture into the prepared tin and smooth the top. Sprinkle a layer of redcurrants on top and cover with the second half of the cake mixture. Carefully smooth over the top, without disturbing the redcurrants.
Bake for 30 minutes until golden brown and a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool in the tin. Once cool, pop the cake out of the springform tin and place on a serving plate. Add the cardamom to the icing sugar and mix. Place the icing sugar in a sieve and dust over the cake. Slice and serve!
Lovely, full of fruit and still nice and cakey. Didn't go at all soggy from juice. I reduced the sugar to 125g and was still sweet enough. I also just stirred fruit through as it was easier. - 18 Jul 2015