Forget Butter! Try This Healthy-ish Yogurt Cake Recipe for Your Next Tea Time

Though summer is still a couple of months away, there’s no need to postpone that feeling of joy filling you while enjoying some refreshing sweet treat in the open air. If you’ve felt like preparing something sweet but light at the same time recently, take a look at this black currant and yogurt cake you’ll likely never forget afterwards.

Ingredients: 300 g of yogurt, 4 eggs, 50 g of vegetable oil, 190 g of sugar, 10 g of vanilla sugar, 300 g of flour, 10 g of baking powder, 200 g of berries, a pinch of salt, 100 g of black currants, 120 g of powdered sugar.

Separate the egg whites from the yolks. Add the yolks to the yogurt, pour in the vegetable oil, add the sugar and vanilla sugar, then mix thoroughly until smooth and the sugar has dissolved.

Next, beat the egg whites with a pinch of salt until they form stiff peaks. Mix the flour with the baking powder and fold it into the yogurt mixture in portions. Mix gently and briefly, just enough to combine the ingredients.

Then, in several stages, gently fold in the beaten egg whites. Lightly coat the berries in flour so they distribute evenly throughout the batter, and add them, stirring gently.

Preheat the oven to 180°C. Grease the pan with oil and dust with flour, then pour in the batter and smooth it out. Bake the cake for 50-60 minutes until done, checking with a toothpick. Remove the finished cake from the pan and let it cool on a wire rack.

For the glaze, heat the black currants until soft, mash them into a puree, and strain through a sieve. Mix the puree with powdered sugar and spread the glaze over the completely cooled cake.