greek yoghurt cake with sour cherry preserves

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THE EXPERIENCE

traditional

contemporary

Level of difficulty

Time needed 75 minutes

INGREDIENTS

FOR THE GREEK YOGHURT CAKE

200 gr. butter, at room temperature

300 gr. sugar

4 eggs

200 gr. authentic DODONI Greek yoghurt 0%

350 gr. self - rising flour

FOR SERVING

200 g authentic DODONI Greek yoghurt 0%

200 g sour cherry preserves

PREPARATION

Preheat the oven at 170^o C. Weigh all the ingredients for the cake

EXECUTION

In a bowl, using a hand mixer, beat the butter and sugar for 2-3 minutes, until fluffy. With the mixer on low speed, add the eggs one by one, beating until well incorporated. Add the authentic DODONI Greek yoghurt 0% and keep beating for another 1-2 minutes, until well incorporated. Add half the quantity of the flour and beat (just) until incorporated. Add the rest of the flour and beat very briefly, just until the mixture turns smooth. Leave the hand mixer aside and mix gently using a baking spatula, in order to incorporate the flour that might have stuck to the bowl’s sides. Butter and flour a round cake pan (22cm diameter) and pour in the cake batter. Bake the yoghurt cake in a preheated oven, at 170^o C, for about an hour. Let it cool for 10 minutes and remove from the pan. When the cake reaches room temperature, serve in slices with a tablespoon of Greek yoghurt and sour cherry preserves.

greek yoghurt cake with sour cherry preserves