Yogurt Cake With Sweet Wine Cherries

Yogurt Cake With Sweet Wine Cherries

Photo by

  • Prep Time


  • Total Time


  • Servings



  • for the cake

  • 1

    cup Greek yogurt (thick)

  • 1

    cup caster sugar

  • 1

    tablespoon vanilla extract

  • 2


  • cup rice bran oil

  • pinch of salt

  • 1⅔

    cups plain flour

  • teaspoons baking powder

  • finely grated zest of 1 lemon

  • finely grated zest of 1 orange

  • for the cherries

  • 1

    cup red wine (I used Shiraz)

  • 1

    teaspoon vanilla extract

  • cup water

  • cup caster sugar

  • 1

    tablespoon grated zest of orange

  • 10-12

    fresh cherries


to make the cake Pre-heat oven to 170C. Grease and line a 20cm round springform tin with baking paper. Combine yogurt, caster sugar, vanilla extract and salt in a bowl. Beat with an electric mixer until pale. Add the eggs and beat for another minute. Add the oil and beat for a couple of minutes until mixture is light and fluffy. Add the flour, baking powder and zest. Beat until completely mixed for a minute or two. Spoon batter into prepared tin and bake in the oven for approximately 45 minutes until cooked through and golden on top. Remove from the oven and allow to cool in the tin. to make the cherries Combine all ingredients in a heavy bottomed saucepan on low heat. Simmer, stirring gently from time to time for around 20-25 minutes. The liquid should be of the consistency of a runny syrup, a tiny bit sticky but not too much. Scoop cherries and poaching liquid onto the cake to serve.


Facebook Conversations