Cherry Yogurt Cake with Dried and Fresh Cherries

Ingredients:

Cake Base:
3 eggs
A pinch of salt
150 grams (4/5 cup) sugar
150 ml (3/4 cup) vegetable oil
150 ml (3/4 cup) milk
300 grams (2 cups) flour
15 grams (3 tsp) baking powder
100 grams (1/2 cup) dried cherries
Topping:
1 egg
100 grams (5 tbsp) yogurt
1 tablespoon sugar
1 tablespoon cornstarch
50 grams fresh or frozen cherries

Directions:

Prepare the Cake Batter:
Preheat your oven to 180°C (360°F).
In a mixing bowl, beat the eggs with a pinch of salt until frothy.
Gradually add the sugar, continuing to beat until the mixture is light and fluffy.
Mix in the vegetable oil and milk until well combined. Sift in the flour and baking powder, and fold gently into the wet ingredients until smooth.
Stir in the dried cherries.

Prepare the Topping:
In a separate bowl, whisk together 1 egg, yogurt, sugar, and cornstarch until smooth.
Gently fold in the fresh or frozen cherries.

Bake the Cake:
Pour the cake batter into a greased or lined baking pan.
Spoon the yogurt and cherry mixture over the top, spreading it gently.
Bake in the preheated oven at 180°C (360°F) for 40 minutes or until a toothpick inserted into the center comes out clean.
Allow the cake to cool, then decorate with powdered sugar before serving.

Serving Suggestions:

Serve with a dollop of whipped cream or a scoop of vanilla ice cream.
Enjoy with a cup of coffee or tea for a perfect afternoon treat.
Cooking Tips:

Soak dried cherries in warm water for 10 minutes to plump them up before adding to the batter.
If you prefer a more intense cherry flavor, add a few drops of almond extract to the batter.

Nutritional Benefits:

Cherries are rich in antioxidants and vitamin C.
The yogurt adds calcium and protein, contributing to bone health.

Dietary Information:

Contains gluten, dairy, and eggs.
Can be adapted to be lactose-free by using lactose-free yogurt.

Nutritional Facts (per serving):

Calories: 270 kcal
Protein: 5g
Carbohydrates: 35g
Fat: 12g
Sugar: 20g

Storage:

Store in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.