Craisin yoghurt cake

craisin yoghurt cut up

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.

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