greek yoghurt cake with sour cherry preserves

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THE EXPERIENCE

INGREDIENTS

FOR THE GREEK YOGHURT CAKE

200 gr. butter, at room temperature
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300 gr. sugar
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4 eggs
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200 gr. authentic DODONI Greek yoghurt 0%
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350 gr. self - rising flour
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FOR SERVING

200 g authentic DODONI Greek yoghurt 0%
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200 g sour cherry preserves
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traditional
contemporary
Level of difficulty
Time needed
75 minutes
PREPARATION

Preheat the oven at 170o 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 170o 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.