Yogurt and black cherry cake, a truly easy dessert for everyone. This week I embraced the gluten-free mood for desserts and other recipes, and I find it so simple: applying this system and finding tricks to prepare dishes for everyone, and above all, the same for all. The yogurt cake is a soft and simple dessert, much loved precisely for its ease of preparation. The main ingredient is, of course, yogurt, along with sugar, eggs, and flour, which I have replaced today with cornstarch. To personalize the cake, you can add chocolate chips or nuts; I, however, preferred black cherries because they add a tangy touch that goes perfectly with the cake’s sweetness and contrasts perfectly with the yogurt. Perfect for a snack or breakfast.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 231.84 (Kcal)
- Carbohydrates 35.28 (g) of which sugars 22.74 (g)
- Proteins 9.86 (g)
- Fat 6.64 (g) of which saturated 3.45 (g)of which unsaturated 2.21 (g)
- Fibers 0.57 (g)
- Sodium 134.36 (mg)
Indicative values for a portion of 105 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for making the yogurt cake
- 2/3 cup cornstarch
- 1 3/4 cups Greek yogurt
- 4 egg yolks
- 4 egg whites
- 2/3 cup sugar
- 1 1/4 tsp baking powder
- 1 pinch salt (for the egg whites)
- 1/4 cup black cherries with syrup (juice)
- 6 black cherries
Tools
- Springform Pan
- Stand Mixer
- Parchment Paper
- Spatula
Steps needed to prepare the yogurt cake
Meanwhile, I prepared the 18 cm springform pan with dampened and wrung parchment paper.
I separate the egg whites from the yolks and start whipping the whites in the stand mixer with a pinch of salt until they become nice and fluffy. Once they are ready, I put them in a bowl.
Without needing to wash the stand mixer, after removing the egg whites, I add the sugar with the yolks.
I beat the yolks with the sugar for a few minutes until they become soft. I add the yogurt, cornstarch, and baking powder.
With the spatula, now gently add the whipped egg whites with a motion from bottom to top.
Gently add 1/4 cup of black cherry syrup, a bit at a time, to avoid deflating the mixture.
Here is the yogurt and black cherry cake ready to bake in a fan oven at 320°F for 50 minutes.
Don’t worry if it wobbles and you think it might not be cooked: don’t worry, as soon as it cools, you’ll lose that sensation.
Sprinkle with powdered sugar.
Garnish with the syruped cherries and, when serving, add a few more drops of black cherry syrup.
Advice
If you wish, I would like to recommend my nun’s cake, gluten-free and very easy to make.
https://blog.giallozafferano.it/vaipinacucina/torta-delle-monache-senza-farina/
https://blog.giallozafferano.it/vaipinacucina/torta-delle-monache-senza-farina/
FAQ
How long can the yogurt and black cherry cake be stored?
The yogurt and black cherry cake can be stored for 3-4 days at room temperature; in the fridge, it can last up to a week.
