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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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The yogurt makes the cake soft and the eggs will be hardly missed . Ingredients:
30 g blanched, slivered almonds |
60 g dried sour cherries , thinly sliced |
40 g butter |
40 g golden caster sugar |
120 g yogurt |
1/2 tsp vanilla |
100 g flour mixed with 1 tsp baking soda |
40 g icing sugar |
1/2 tbsp fresh orange juice |
pink food color |
1 tbsp cherries |
icing sugar |
Directions:
1. Grease a 18 cm loaf tin
2. Make the almond to paste and mix the cherries in .
3. Cream the butter and the sugar.
4. Add the yogurt and vanilla .
5. Fold in the flour .
6. Bake for 20 mins .
7. Cool .
8. .................
9. Blend the icing sugar and the juice with the food colour .
10. Drizzle down the centre of the cake towards the sides .
11. Let it drip down the sides .
12. Sprinkle the cherries on top .
13. Dust with the icing sugar and let it set .
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