1 1/2 cup
flour / Whole wheat flour My cup size 1 cup=200ml
cup cooking oil any flavorless oil. I used canola oil
Ground Almond/ Almond Powder grind with skin or without as per your preference
butter to grease the pan
at room temperature
2 1/2 tsp
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.
This year, I have come up with a something new apart from the usual CNY cake using "orange zest, dried longan, cranberry, chia seeds, yogurt and Cointreau" to bake this Longan And Cranberry YogurtCake for Chinese New Year
I got this idea from my lower calorie cake tip and thought I'd try it with Chobani's creamy yogurt. I was recently contacted by Chobani to participate in their #MadeWithChobani project, where selected bloggers were asked to come up with a unique and healthy recipe using Chobani yogurt
Moist, bright with a strong orange flavor and the yogurt frosting is to die for. If you don't have that European style cake pan (which is a tad larger and slightly deeper than ours), use your regular cake pan and then make a few muffins with the leftover batter, that's what I did
protein-packed Greek yogurt + eggs, apples, cranberries, whole wheat flour, walnuts + pecans. Combine the Greek yogurt through Stevia powder in a mixer or with a whisk until everything is well combined
The tartness from the cranberries balances perfectly with the homemade caramel sauce. A few years ago my dear friend Mary Ellen brought this amazing Cranberry Cake Drizzled with Caramel Sauce to a work holiday party, and it has been near and dear to my heart and waistline ever since