Quick Easter Cake (No Yeast)

1. 1 Wheat flour 80 g
2. 2 Eggspack 10 pcs ≈ $1.89 0.5 pcs
3. 3 Sugar 25 g
4. 4 Butterpack 180 g ≈ $1.60 20 g
5. 5 Kefirpack 900 ml ≈ $2.21 55 ml
6. 6 Baking powder 4 g
7. 7 Raisinspack 200 g ≈ $2.40 15 g
8. 8 Dried apricotspack 200 g ≈ $3.80 18 g
9. 9 Powdered sugar 10 g
10. 10 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Preheat oven to 350°F (180°C). Chop dried⁸ apricots into small cubes and rinse raisins⁷, then drain and pat dry.

2. Whisk egg with sugar and salt until frothy. Stir in kefir⁵ and melted butter⁴, mixing well.

3. Combine flour with baking powder, then fold into the wet mixture to form a thick, lump-free batter.

4. Gently fold in raisins⁷ and chopped apricots. Transfer batter to a cake pan, filling it no more than two-thirds full.

5. 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.

6. Cool cake completely, then dust with powdered sugar before serving.