Cherry and Cardamom Yoghurt Cake

DIFFICULTY
Average Average
COOK TIME
Under 2 hrs. Under 2 hrs.
SERVES
10+ 10+
Cherry and Cardamom Yoghurt Cake
Main INGREDIENTS
  • Fruit
Ingredients
Method

Ingredients

  • 4 medium eggs
  • 200g caster sugar
  • 125ml natural yoghurt
  • 125ml rapeseed oil
  • 1 teaspoon vanilla extract
  • 285g plain flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cardamom
  • 1 x 400g canned red cherries drained

  • Method

  • 1
    Pre-heat the oven to 180°C/ 160°C Fan/ Gas Mark 5.
  • 2
    Whisk together the eggs and caster sugar for 5 minutes, until you have a light fluffy mixture.
  • 3
    Slowly add the yoghurt, vanilla and rapeseed oil while still whisking.
  • 4
    Gently fold in the flour, baking powder and cardamom to the mixture.
  • 5
    Pour the mixture into the casserole (do not grease or line the casserole) and place the cherries on the top of the cake mixture.
  • 6
    Place into the oven to bake for 1 hour. If the cake is becoming quite dark but is not quite ready, place the lid onto the casserole and continue to cook for 15 minutes, a skewer should come out clean once it is cooked.
  • 7
    Cook's Notes
  • 8
    The Toughened Non-Stick Deep Casserole will give a wonderfully even bake.
  • 9
    Remove the cakes while still warm and cool on a wire rack.
  • 10
    If you would like to make a gluten-free version of this, replace the 285g of plain flour with 285g gluten-free flour.