Keks (Russian Tea Cake) With Yogurt And Currants - cooking recipe

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
Preparation
    Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
    Beat eggs with sugar and vanilla.
    Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
    Stir currants into the reserved flour and mix until currants are evenly coated.
    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.
    Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
    Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
    If desired, dust with icing sugar.

Leave a comment