Ingredients
- butter, for greasing the pan
- 200 g white spelt flour (Type 630)
- 2 teaspoons baking powder
- 1 teaspoon baking soda (Phosphate-free)
- 1 teaspoon fine sea salt
- 2 medium eggs, at room temperature
- 350 g Greek yogurt (full-fat)
- 60 g unsalted butter, melted and cooled to room temperature
- 90 g organic beet sugar (or fine granulated sugar)
- 1 package vanilla sugar (8 g)
- 150 g red currant jam (75% fruit content), or other favourite type if jam
To garnish (optional):
- Powdered sugar
Instructions
- Preheat oven to 350ºF /175°C (155° fan-assisted) and grease the bottom and sides of a 20 cm round springform pan and line the base with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt until well combined.
- In second bowl, whisk together the eggs, yogurt, vanilla sugar, melted butter, and sugar. Then gently stir in the flour mixture until just combined. Do not over mix!
- Scrape the batter into the prepared pan with the help of a rubber spatula and then smooth the surface so it is even. Dollop the jam evenly over the cake batter. Use the tip of a small paring knife to swirl the jam into the batter slightly (don’t stir it in completely, just swirl it).
- Transfer the preheated oven and bake until golden brown and a toothpick inserted in the centre comes out clean (40-45 minutes). Place on a wire rack and let the cake cool in the pan to room temperature.
- Once cool, use a knife to loosen the edges of the cake from the pan sides, then unclasp the springform clasp and remove the sides of the pan. Transfer to a serving plate, dust with powdered sugar (if desired), slice into wedges and serve.
- Enjoy!
Nutrition
Notes
- If you want to remove the cake completely from the form (including the bottom), simply invert the cake onto your work surface, then remove the bottom of the form and peel off the parchment paper, then invert the cake one more time onto a serving plate.
- Leftovers can be wrapped in plastic wrap and stored at room temperature (or in the fridge) for up to 3 days.
- When using jam with whole berries, they tend to sink to the bottom of the cake as it rises. I lighter jam will have different results. Also, the sweetness of the cake will depend on the type of jam used.
- For this Greek yoghurt cake recipe you will need a Ø 20 cm round springform pan with 7cm high sides. Alternatively, this cake can be made using a loaf pan (25 x 11 cm).