YOGURT CAKE WITH BLUEBERRIES AND POMEGRANATE ARILS

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Ingredients

  • 7 oz natural yogurt
  • 2/3 cup sunflower oil
  • 7 oz brown sugar
  • 7 oz white flour
  • 3.5 oz oatmeal flour (it can be replaced by white flour)
  • 3 eggs
  • Zest of 1 lemon
  • 1 tsp baking powder
  • 2 oz pomegranate arils
  • 3.5 oz blueberries

Preparation

Preheat the oven to 360°F.

Mix the yogurt and sugar with a hand mixer. Then add the eggs and oil, keep beating.

Add the dry ingredients to the mixture: flour, baking powder and lemon zest.

Pour the mixture into a previously oiled baking pan and bake at 360°F for 50 minutes. Halfway through cooking, it is recommended to cover the cake with aluminum foil so the surface doesn’t burn.

Allow to cool and serve.