Currant and blackcurrant yogurt cake

Ultra soft thanks to this yogurt cake base, and ultra delicious with these seasonal red fruits. And what’s more, he’s handsome, isn’t he?

No bla-bla here since it is simply a variation of a basic cake, successful every time, the yogurt cake. To which I added seasonal fruits, redcurrant and blackcurrant, harvested in my garden in the Paris region and an apple.

Note however that here I used Greek yogurt, I recommend this or a very creamy fromage blanc. Furthermore, I used olive oil, which you can replace with a neutral oil such as sunflower oil, or the same volume of melted butter. The same goes for the other ingredients: brown sugar and T80 semi-wholemeal flour: I now prefer it in all my pastries but white sugar and T45 or T55 flour will also do the trick.

For yogurt cake lovers, I have put two other recipes on the blog: the one I made in my childhood with pear and chocolate, and another with orange in the form of an upside-down yogurt cake.