Yogurt cake with cherries and lemon — dark chocolate (Print version)
Yogurt cake with cherries and lemon — dark chocolate. Prepare the ingredients before mixing, then use the method below to keep the texture tender and the flavors evenly distributed. The cut face shows the texture to look for when the cake has cooled.
# Ingredients:
Cake batter
01 -
3 large eggs
02 -
160 g granulated sugar
03 -
180 g plain full-fat yogurt
04 -
80 ml neutral sunflower oil
05 -
240 g all-purpose wheat flour
06 -
10 g baking powder
07 -
2 g fine salt
Flavor ingredients
08 -
300 g sour cherries, pitted, prepared weight
09 -
2 tsp finely grated lemon zest, yellow part only
10 -
60 g dark chocolate, chopped
# Instructions:
01 -
Heat the oven to 175°C (345°F), conventional heat. Line the base of 24 cm round cake tin with baking parchment and lightly grease the sides.
02 -
Wash the fruit and dry it thoroughly. Cut apples and pears into thin slices, stone fruit into small wedges; leave berries whole. Weigh the fruit after peeling, coring or pitting. Drain canned pineapple thoroughly. Keep zest, spices and nuts separate from the fruit.
03 -
Whisk eggs and sugar for 1 minute. Stir in the yogurt and oil until smooth. In another bowl mix flour, baking powder and salt. Fold the dry mixture into the wet mixture just until no flour remains.
04 -
Fold the listed extra nuts, dried fruit, coconut or chopped chocolate into the batter or filling before transferring to the tin. Keep the main fruit for its separate layer or topping. Fold zest, spices or vanilla into the batter. Spread half the batter in the tin, scatter half the fruit, then repeat. Sprinkle any listed almonds over the top. Keep the fruit distributed rather than in one wet mound.
05 -
Bake on the middle rack for 40–53 minutes. Check the cake, not a piece of fruit, with a skewer: it should come out without wet batter. The center should feel set. If the top darkens early, cover loosely with foil and continue baking.
06 -
Let the cake rest in its tin for 15 minutes, then carefully remove it and cool on a rack for at least 60 minutes before slicing. A warm cake tears more easily. Do not cover until completely cool.
# Good to know:
01 -
The displayed preparation and cooking times exclude rising, cooling and refrigeration. Allow the full waiting times in the instructions before serving.
02 -
Once cool, store covered in the refrigerator at 4°C or below and use within 3 days. Refrigerate cream, cheesecake and fruit cakes promptly; do not leave them at room temperature for more than 2 hours. Do not cover hot cake, which traps condensation. Cream cakes should remain chilled until serving.