Yogurt Cake

Yogurt Cake

Ingredients:

280g Yogurt

125g Butter, softened

220g caster Sugar

3 Eggs, separated

300g Flour

½ teaspoon Baking soda

 40g finely chopped Cashew nuts

10g Cherry red and green

¼ teaspoon Cardamom power

Pinch of Ginger power

 01 teaspoon Vanilla extract

 Method:

Preheat oven to 180°C/350°F and grease pan, line base and sides with baking paper.

Beat butter and sugar in bowl until light and fluffy. Beat in egg yolks.

Add Vanilla, Cardamom power and Ginger power

Stir in sifted flour and soda, in two batches. Stir in Yogurt, Cashew nuts and Cherry

Beat egg whites in clean small bowl until soft peaks form. Fold egg whites into yogurt mixture, in two batches.

 Spread mixture into pan

Bake cake about 35- 45 minutes. Turn cake onto wire to cool.