Keks (Russian Tea Cake) With Yogurt and Currants |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Variation on my cousin's wonderful recipe, which traditionally uses sour cream and raisins. Here, individual little kekses are made with currants and natural yogurt for a lighter, more fruity flavour. Perfect with tea or as a lunchtime treat. Ingredients:
3 eggs |
2/3 cup sugar |
1/2 cup plain low-fat yogurt |
4 tablespoons mild olive oil |
2 cups plain flour |
1/3 teaspoon baking soda |
3/4 cup currants |
1 teaspoon vanilla extract |
Directions:
1. Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
2. Beat eggs with sugar and vanilla.
3. Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
4. Stir currants into the reserved flour and mix until currants are evenly coated.
5. Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack - add a tablespoon of flour and give the mixture another quick stir.
6. Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
7. Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
8. If desired, dust with icing sugar.
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