Groseille and Cassis yogurt cake

Ultra soft thanks to this yogurt cake base, and ultra gourmet with these seasonal red fruits. And in addition it is beautiful, right?

No blah-blah here since it is simply a variant of a basic cake, succeeded every time, the yogurt cake. To which I added seasonal fruit, redcurrant and blackcrew, harvested in my garden in the Paris region and an apple.

Note however that here I used Greek yogurt, I recommend this to you or a smooth white cheese. In addition, I used olive oil, which you can replace with a neutral oil type sunflower oil, or the same volume of melted butter. Ditto for other ingredients: brown sugar and semi-complete flour T80: I now prefer in all my pastries but white sugar and T45 or T55 flour will also do the trick.

For lovers of yogurt cake, I put you on the blog two other recipes: the one I made in my childhood with pear and chocolate, and another with orange in the form of a overturned yogurt cake.