Smooth, airy and full of fruit. Cherry sponge cake is a summer classic. We've made this fit version with Greek yoghurt, which keeps the perfect texture but enhances the nutrients. It's a perfect treat with your coffee, after‑lunch dessert or even a breakfast that everyone will love. Quick prep, clean ingredients and amazing flavour.🍒
If you have different fruit you need to use, don't hesitate to add it. Strawberries, raspberries, currants, or apricots work great.
Nutrition (1 serving)
- 170 kcal
- 23 g carbohydrates
- 6 g fats
- 4 g protein
Per 9 portions
- 2 eggs
- 80 g cane sugar
- 100 g Greek yoghurt
- 50 ml avocado oil
- 100 ml milk
- 6 g baking powder
- 150 g cherries
- 150 g semi-coarse flour
Instructions
-
Preheat the oven to 180 °C and prepare a baking tin with dimensions of 16 x 16 cm. Line it with baking paper.
-
Whisk the eggs with sugar for about 1‑2 minutes, until they're lighter. Then add yoghurt, oil, and milk.
-
Add in the flour and baking powder and mix carefully.
-
Pour the batter into the prepared tin and top with the cherries, pressing them lightly into the batter. Bake for half an hour.
-
Leave to cool for at least 15‑20 minutes after baking, slice and serve.
