Tender Yogurt Cake with Dried Fruit

1. 1 Eggspack 10 pcs ≈ $1.89 1 pcs
2. 2 Sugar 9 g
3. 3 Wheat flour 18 g
4. 4 Baking powder 2 g
5. 5 Kefirpack 900 ml ≈ $2.21 45 ml
6. 6 Butterpack 180 g ≈ $1.60 25 g
7. 7 Dried fruit mixpack 300 g ≈ $4.00 7 g
8. 8 Walnutspack 150 g ≈ $4.00 7 g
9. 9 Sunflower oil 9 ml

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

Method

1. Separate the egg whites from the yolks. Whisk the egg whites with sugar until stiff peaks form.

2. Gently fold in the yolks to the egg white mixture. Use a low speed if using a mixer.

3. Add the yogurt and melted butter⁶. Mix carefully.

4. Sift in half the flour and baking powder. Stir until smooth.

5. Chop the dried⁷ fruit and coarsely chop the nuts. Toast the nuts in a dry pan until fragrant.

6. Fold in the dried⁷ fruit and nuts, distributing evenly throughout the batter.

7. Pour the batter into a greased cake pan. Bake for 25–30 minutes at 350°F (180°C).