Craisin olive oil cake

Craisin yoghurt cake

Since I tried Nigella olive oil cake. I have love the olive oil yoghurt cake ingredients. I have been experimenting with different ingredients. Today I am using craisin and have added sour cream and orange blood zest which my mom bought.

It’s moist delicious and am glad I tried with craisin, sour cream and orange blood zest. This cake can be serve as tea break it’s not too heavy and certainly goes well with a cup of tea. I shared some with my neighbour. She loves it. She said it’s delicious, and she enjoyed it. Let’s bake!!!

200 g plain flour, sifted
2 tsp baking powder
1/2 tsp salt
400 g yogurt
300 ml sour cream
215 g castor sugar
3 extra-large eggs
3 Tsp grated orange blood zest
1/2 Tsp vanilla essence
1/2 cup olive oil
200 g craisin

Preheat the oven to 180 deg C. Grease and flour the square pan. Sift together flour, baking powder, and salt into a bowl. Using electric blender, blend together the yoghurt, sour cream, sugar, eggs, orange blood zest, vanilla, and oil.

Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Mix the craisin into the batter. Pour the batter into the prepared pan and bake for about 60-70 minutes, or until a cake tester placed in the center of the cake comes out clean.

When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a plate. Cool.