Yoghurt Cake with Red Currants

This classic French style yoghurt cake is pure simplicity and the red currants give a lovely tartness to this velvety lemon cake. Fantastic with or without the berries.       

Yoghurt Cake with Red Currants

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1 1/2 cups unbleached all purpose flour

2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup plain yoghurt 

3/4 cup caster sugar

3 large eggs

1/2 cup canola oil

grated lemon zest from 1 lemon

1 cup fresh red currants

Preheat oven to 350ºF. Lightly grease and flour a loaf tin and line the bottom with baking parchment paper.

In a bowl whisk together the flour, baking powder and salt. Set aside.

In a large bowl combine the yoghurt, sugar, 3 eggs, oil and lemon zest. Whisk until smooth and well blended. 

Add the flour mixture to the yoghurt mixture and stir until the batter is smooth. Pour the batter into the prepared loaf tin and scatter the red currants generously on top.

Bake in the preheated oven for 30 to 40 minutes, or until the edges are pale gold colour and a toothpick comes out clean when inserted into the centre of the loaf. 

Allow to cool on a wire rack for about 20 minutes in the tin; then remove from the tin and allow to cool completely on the wire rack before serving.     

Notes: if you can not find red currants try other berries such as blackberries, raspberries, or blueberries.

Hope everyone is having a good week so far. - JD