The yogurt cake with cranberries is a soft and very fragrant cake that contains no butter, suitable for breakfast, snack, after dinner, etc. It’s a very simple cake, which can however be enriched with other ingredients according to your tastes and needs. I often make muffins from it, very practical to serve with tea or coffee or to enjoy outdoors. The yogurt and cranberry cake can also be filled with pastry cream, vanilla or fruit cream; in that case I recommend letting it cool and settle very well for a few hours before filling it.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 45 Minutes
- Portions: 14
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/2 cups all-purpose flour
- 5/8 cup potato starch
- 1 packet baking powder (about 2 1/4 tsp)
- 1 pinch fine salt
- 3/4 cup + 1 tbsp packed brown sugar
- 1 container yogurt (125 g (about 1/2 cup))
- 3 medium whole eggs
- 1/3 cup extra virgin olive oil (≈ 70 ml)
- 1/3 cup milk (≈ 70 ml (or orange juice))
- to taste orange zest
- 1 cup dried cranberries (≈ 100 g)
- 1 teaspoon Strega liqueur (optional)
Tools
- 1 Stampo – nonstick 10-inch
Preparation
Wash the dried cranberries under running water. Put them in a small saucepan with some boiling water and let them soak for 5 minutes, then drain them, squeeze them very gently and set aside.
Line a round 10-inch pan with parchment paper; then preheat the oven to 338°F.
In a bowl pour the oil, the milk (or orange juice), the liqueur, the yogurt (banana, strawberry or peach yogurts pair very well with cranberries) and the whole eggs. Beat them lightly with a whisk or a fork.
Now add the dry ingredients: flour, potato starch (cornstarch or other starch is also fine) and the sifted baking powder. Add the pinch of salt, the sugar, the grated orange peel (or lemon) and the cranberries.
Mix with electric beaters just enough to obtain a smooth, lump-free and creamy batter.
If the batter seems too stiff — since not all flours absorb liquids the same way or if the eggs were small — simply add another tablespoon or teaspoon of milk.
Pour the batter into the pan, level the cake with the back of a spoon and bake on the middle rack for about 40–45 minutes. Always check doneness with a skewer, because every oven is different; in mine, which is conventional and gas, it took almost 45 minutes.
Remove the yogurt and cranberry cake from the oven and let it cool for about half an hour before removing it from the pan. Cool the cake on a wire rack and only when it is completely cold dust it with powdered sugar.
Extra tip. With these quantities you can also make muffins, roughly 12–14.
