Coconut yogurt cake with red berries and almonds

Coconut yogurt cake with red berries and almonds

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This recipe for the classic yogurt sponge cake does not involve difficulty and you will say that it is the usual, but no. This coconut yogurt cake with red berries and almonds is not a classic cake for two reasons: the first is that it will have an intense coconut flavor (since we have chosen a coconut yogurt for its preparation), and the second because the mixture of ingredients is done in an alternative way, thus achieving much more fluffiness. We decorate it with some raspberries and almonds or, to make it more wintery, with a little icing sugar.

INGREDIENTS

 6 eggs
 300g of coconut yogurt
 1 Lemon
 80ml of olive oil
 1 handful of almonds
 200g of white sugar
 400g of flour
 16g baking powder
 4g of Salt
 1 teaspoon vanilla syrup
 1 handful of red berries

PREPARATION

1.
Preheat the oven to 180 ºC.

2.
Beat the eggs together with the white sugar, the zest of a lemon and we do not stop stirring until it doubles in volume, approximately 10 minutes.

3.
In a large bowl, put the yogurt, olive oil, vanilla and reserve.

4.
In another large bowl, sift the flour and baking powder. Finally, add the pinch of salt.

5.
When the eggs and sugar have doubled in volume, gradually add the flour mixture and the yogurt mixture, in equal parts. We mix everything carefully trying to achieve a homogeneous mixture.

6.
Grease a mold or line it with greaseproof paper and pour the mixture into 3/4 parts of the mold, as it will grow a lot.

7.
To decorate it, add the red berries and chop some almonds before baking.

8.
Bake 35 minutes, remove and cool on a rack before unmolding.
Print Recipe

Coconut yogurt cake with red berries and almonds

Course: dessertsDifficulty: Easy
Servings

8

servings
Total time

50

minutes

Ingredients

  • 6 eggs

  • 300g of coconut yogurt

  • 1 Lemon

  • 80ml of olive oil

  • 1 handful of almonds

  • 200g of white sugar

  • 400g of flour

  • 16g baking powder

  • 4g of Salt

  • 1 teaspoon vanilla syrup

  • 1 handful of red berries

Directions

  • Preheat the oven to 180 ºC.
  • Beat the eggs together with the white sugar, the zest of a lemon and we do not stop stirring until it doubles in volume, approximately 10 minutes.
  • In a large bowl, put the yogurt, olive oil, vanilla and reserve.
  • In another large bowl, sift the flour and baking powder. Finally, add the pinch of salt.
  • When the eggs and sugar have doubled in volume, gradually add the flour mixture and the yogurt mixture, in equal parts. We mix everything carefully trying to achieve a homogeneous mixture.
  • Grease a mold or line it with greaseproof paper and pour the mixture into 3/4 parts of the mold, as it will grow a lot.
  • To decorate it, add the red berries and chop some almonds before baking.
  • Bake 35 minutes, remove and cool on a rack before unmolding.

This coconut yogurt cake with red berries and almonds is a delicious snack for children and adults, a perfect accompaniment to tea time, but also a special breakfast or even a beautiful cake for celebrations.

If you like this recipe, you may like this too:

Chocolate Ripple Cake

Lemon sponge cake

Orange sponge cake

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