Whoel-wheat Yogurt Cranberries Cake

Whoel-wheat Yogurt Cranberries Cake

  • Rate this recipe!
  • Your rating
Overall rating 0 0 ratings


  • 1 1/2 cup flour / Whole wheat flour My cup size 1 cup=200ml
  • 1 cup Castor Sugar
  • 3/4 cup dried cranberries
  • pinch salt
  • 1/2 +1/4 cup cooking oil any flavorless oil. I used canola oil
  • 1 cup Ground Almond/ Almond Powder grind with skin or without as per your preference
  • butter to grease the pan
  • 2 eggs at room temperature
  • 1 tsp vanilla essence
  • 2 1/2 tsp baking powder
  • 1 cup yogurt Put normal thick yogurt.Slightly sour,prefereably 2-3 days old.


    Preheat the oven @ 180 degrees c Line a Bundt pan with butter.
    Sieve the whole-wheat flour, baking powder, salt together in a dish and keep aside.
    Take 2 tbsp. of this flour mix and coat the cranberries with this dry flour well. Keep aside.
    In another bowl, beat the eggs well till frothy. Add the sugar and almond powder, vanilla essence and oil together.
    Add the yogurt and beat again at medium high speed.
    Now, start putting and mixing the flour mix into the wet mixture gradually. Put 1 serving spoon at a time .Once its well incorporated then go on and add the next one and so on.
    Now add the cranberries and pour this mix to the greased Bundt pan and put it in the over for baking for 35-40 minutes or till done.
    After 30 minutes or so, check the cake with a skewer if it’s done and then put it further if needed. My oven took 35 minutes for this to bake well.
    Cool the cake completely covered with kitchen towel on the shelf before unmolding it.
    Enjoy for cake with a dollop of cream or just like that.


Log in or Register to write a comment.