Introducing a delightful twist on the classic yogurt cake, this recipe features a luscious homemade cherry jam that infuses the cake with vibrant flavor and a striking layer of color. Crafted with a yogurt-enriched batter, the cake promises a soft and moist texture, perfectly complemented by the cherry jam’s sweet and tangy notes. This recipe is crafted to be accessible for bakers at any skill level, offering step-by-step instructions for creating your own cherry jam and seamlessly integrating it into a yogurt-based cake batter. Perfect for any occasion, from a casual weekend treat to a festive dessert, this Cherry Jam Yogurt Cake is bound to impress.
Cherry Jam Ingredients:
- 500g cherries (can use frozen)
- 70g corn starch (about 6 tablespoons)
- 150g sugar (roughly 0.8 cups)
- 150ml water (approximately 0.7 cups)
Yogurt Cake Batter Ingredients:
- 3 egg yolks
- A pinch of salt
- 80g powdered sugar (about 6 tablespoons)
- 80g butter, melted (equivalent to 1 stick)
- 1 teaspoon vanilla extract
- 200g all-purpose flour
- 1 teaspoon baking powder
- 1 cup plain yogurt (to blend into the batter)
Preparation Steps:
