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Easy Summer Fruit Cake with Yogurt
An easy and delicious summer fruit cake flavored with yogurt and lemon juice. A perfect treat on a hot summer day.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
10 mins
Total Time
50 mins
Servings: 2 servings
Course:
Dessert
Cuisine:
International
Ingredients
- 5 eggs
- 200 g sugar
- 200 g yogurt
- 200 g flour
- 50 ml oil
- Juice and zest of one lemon
- 700-800 g Fruit I used a mix of cherries, raspberries, apricots, currants
Optional:
- 50 g almond flakes
Extra:
- powdered sugar
Instructions
- Start by preheating the oven to 180 °C/356 °F, no fan.
- Separate the eggs and put the whites and the yolks into separate bowls.
- Beat the whites to a firm marshmallow-like froth that does not fall out of the bowl.
- Mix the egg yolks with the sugar, yogurt, flour, oil and lemon.
- Gently fold the egg whites into the yolk composition, spoon by spoon, with slow upward movement.
- Pour the mixture into a tray lined with parchment paper. Add the fruit on top, pressing it down gently. Sprinkle the almond flakes over the top if you are using them.
- Bake for 30 minutes at 180 °C/356 °F or until golden brown with light brown edges.
- Leave to cool for 10 minutes then slice and decorate with powdered sugar.
Cup of Yum