13 July 2014 / 2 Comments

Yoghurt cake with currants

In this post I would like to take you to Poland….my Poland……a land of delicious food and even more delicious bakes…land where juicy and succulent fruit are at your fingertips….land where I come from and miss every single day.

This is my mum-in-law recipe and she knows how to bake 🙂 Simple, yet so tasty.



2,5 cups self rising flour or plain flour + 2tsp baking powder
3/4 cup sugar
1 cup natural yoghurt(room temperature)
0,5 cup melted butter(not warm – cooled down) or oil
2 eggs(room temperature)
handful of ground almonds
250g mix currants or any fruits


1 cup plain flour
100g butter(cold)
0,5 cup sugar


1. Preheat the oven to 180C/160Fan/4 GAS

2. Make the crumble first. Cut the butter into smaller squares and add them and the sugar to the flour. Mix with your fingertips until it resembles breadcrumbs.Place in the fridge.

3. Sift flour(with baking powder if needed) into a medium bowl. In a separate bowl place eggs, add butter or oil, natural yoghurt and sugar and mix together until smooth. Poor it over the flour and mix with a spoon or fork – do not over mix(only until all ingredients are combine).

3. Grease the baking tray, poor the mixture, sprinkle it with ground almonds(it will prevent the fruit to go too soggy) and top with fruits and crumble.

4. Bake for 40-45 min.


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