Yogurt and blue cherry cake

Cake on the edge, 11 floors up.

The mad photographer is at it again! There's a wide safety parapet below the plate, so don't try this at home.

What does one do with a tub of soon to be overdue yogurt and lemons ? Make a lemon yogurt cake of course. And because the menu for such a cake is pretty error-proof, I popped in some blue berries , tone down the sugar and butter and there you have it - a moist, citrusy cake.

Other than the baking time, it takes a tad more than 15 minutes to prepare. Just the thing for an impromptu baking session!

Chowed down one in 1/2 a day. 

Makes 2 medium cakes.

Cream these :
120g unsalted butter,  room temperature

120g fine sugar  

Zest of one lemon

Prepare this :

4 eggs

Combine and sift these :

200g plain flour
1 teaspoon baking powder
pinch of fine salt

Combine these :

100ml  yogurt

Juice of 1 lemon

Finally, fold this :

1 cup blue cherries, drained

Method :

Preheat oven to 160C with rack.

Prepare 2 medium aluminum or lined trays.

Egg batter :

Rub lemon zest with sugar.

Cream butter. Whisk in sugar until pale and fluffy, 5 minutes.

Whisk in 1 egg at a time until fluffy. Do not be alarmed if it curdles. Combine well.

Adding dry components :

Sift 1/3 of the flour into the batter.

Add yogurt / lime.

Whisk until just combined.

Continue doing the above until flour and yogurt are used up.

Fold in cherries.

Baking :

Divide batter into the prepared trays.

Bake at 160C for 60 minutes or until skewer comes out clean.

Verdict : It has a faint citrus aroma and delicate crust when first eaten warm. The cake is moist and has a loose crumb, so it is not the ‘hold-in-your-hand-and-snack’ kind of cake. Goes well with fruity tea. Yup, I will definitely make it again.