One of our absolute beloved, fresh and spongy super quick cake!
The source of this recipe is a popular recipe which we got in Spain and we adapted it reducing the oil and the sugar only for personal taste. We use Greek plain yogurt + fresh lemon instead of yogurt with lemon taste. In Spain this cake is also called “bizcocho 1 2 3 “.
We prepare if you are traveling into holidays apartments (yes, we I carried the empty tin with us) for a fast breakfast and a snack for our road trips.
For the easiest version you may use the container of your yogurt as the measure of 1 cup.
See also the Spanish version on youtube: https://www.youtube.com/watch?v=pgdaD_EJX-E&ab_channel=Elrinc%C3%B3ndelpancasero
The combination of cassis and lemon gives to this cake a very strong and refreshing flavour.
We tried also these great variations:
- Limes instead of lemons
- Black berries, blueberries or “josta berries” instead of cassis
- Skip the berries and convert this cake into a lemon cake
Black Currants and Lemon Cake
Ingredients
Batter:
- 1 cup yogurt (any yogurt but for us Greek plain yogurt is the best)
- ½ cup oil (original recipe: 1 cup)
- 1 ½ cups sugar (original recipe 2 cups)
- 3 (if you use the size of the container of the yogurt instead of “cup”) or 4 eggs (if using the official “cup”)
- 1 lemon, zest grated
- 1 lemon, juice
- 3 cups flour
- 2 teaspoons baking powder (1 envelope)
- 1 teaspoon vanilla (1 envelope)
Fruits:
- 1 cup black currents (cassis) or other berries
Topping (optional)
- Sugar pearls
Preparation:
- Preheat the oven to 180°C/350°F and line you mold (about 30 cm of length) with baking or aluminum foil.
- In a big bowl combine all the ingredients for the batter.
- Fold under the berries.
- Pour the dough into your prepared mold and add the topping.
- Cook for 50-60 minutes at 180°C/350°F or until done (toothpick test)
- Let cool down and serve.
artandkitchen 