Quick Easter Cake (No Yeast)
A light, fluffy Easter cake made with kefir, baking powder, raisins, and chopped dried apricots. Perfect for when you don’t have time for yeasted dough.
- Time
- 1 h
- Serving
- 714 kcal
- Ingredients
- ≈ $0.92
- Protein
- 14 g
Ingredients
- 1 Wheat flour 80 g
- 2 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 3 Sugar 25 g
- 4 Butterpack 180 g ≈ $1.58 20 g
- 5 Kefirpack 900 ml ≈ $2.13 55 ml
- 6 Baking powder 4 g
- 7 Raisinspack 200 g ≈ $2.40 15 g
- 8 Dried apricotspack 200 g ≈ $3.80 18 g
- 9 Powdered sugar 10 g
- 10 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Preheat oven to 350°F (180°C). Chop dried8 apricots into small cubes and rinse raisins7, then drain and pat dry.
Whisk egg with sugar and salt until frothy. Stir in kefir5 and melted butter4, mixing well.
Combine flour with baking powder, then fold into the wet mixture to form a thick, lump-free batter.
Gently fold in raisins7 and chopped apricots. Transfer batter to a cake pan, filling it no more than two-thirds full.
Bake for 40–45 minutes at 350°F (180°C) until a skewer comes out clean. If the top browns too quickly, cover loosely with foil.
Cool cake completely, then dust with powdered sugar before serving.
Tips
- Why it works
- Kefir replaces the yeast, so the dough rises without waiting. If there's less than 55 g of it, the kulich will be dense and not fluffy.
- Substitutions
- Use prunes (18 g) instead of dried apricots, or leave out the raisins if you have none. Melt the butter in a water bath if you have no microwave.
- Common mistakes
- The dough won't rise if the baking powder is expired or there's too little of it. Check 15 minutes after mixing.
- Storing and reheating
- Keep in the fridge for 2 days, warm in the microwave for 20 seconds. Don't freeze, the texture gets spoiled.
- Serve with
- Serve with tea at breakfast or on the Easter table with curd paste and nuts.
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