EMMA GARCÍAChristmas are not only dinners and feasts, they are also breakfasts and snacks that smell like cinnamon and ginger and that will make us smile even before tasting them. So this recipe solves a dessert that helps us entertain the children for a while cooking with them a little different snack.
No need to complicate: a yogurt cake of the usual, with some ingredients Christmas and economic are going to transform a breakfast of the most ordinary into an authentic party.
We can vary the ingredients or replace them with those we have at home like almonds instead of nuts or blueberries instead of raisins. If we follow the steps and a simple trick we will have a spongy and different sponge cake to celebrate Christmas.
Ingredients
- 125 gr. of natural yoghurt
- 250 gr. of brown sugar
- 375 gr. of wheat flour
- 125 ml. of soft olive oil
- 3 eggs
- 100 gr. of chopped nuts
- 100 gr. of raisins
- 30 gr. of cinnamon powder
- 5 gr. ginger powder or grated
- 16 gr. of chemical yeast
- Glass sugar for decoration
Preparation
We preheat the oven to 200º. We grease a mold suitable for the oven, if we have one with much better Christmas motifs.
We chop the nuts by hand or with a food processor, leaving them to the size that we like the most. We can simply split them in half, we have preferred to leave the pieces rather small. Put the chopped or split nuts together with the raisins and flour them. This will prevent that when mixing them with the dough and baking they all go to the bottom. We reserve.
In a large bowl pour the natural yogurt, add the brown sugar and stir. We are adding the sieved flour little by little and we continue stirring with the help of a hand rod. We incorporate olive oil, ginger, cinnamon and chemical yeast. We beat the three eggs and add them to the dough. We remove until we get a homogeneous mass with all the ingredients well integrated. Add the raisins and walnuts in flour and stir a little more but carefully.
Pour the dough into the pan and bake 25-30 minutes. To check if it is done we puncture with a knife or skewer.
Let the cake temper and carefully unmold. We pass it to a plate and decorate with icing sugar.
from Nettech News http://bit.ly/2rUAnox
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