John Myers
Ingredients for 1 servings:
- 150 g yogurt, 3.5%
- 100 g sugar
- 2 bags of vanilla sugar
- 1 pinch of salt
- 170 ml oil
- 1 egg(s)
- 375 g wheat flour type 1050
- 1 bag of baking powder
- some orange zest
- 225 g wild cranberries from the jar
- Fat for the mold
- powdered sugar
Instructions
Working time approx. 40 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 50 minutes
for a loaf pan
Place the yogurt, sugar, and vanilla sugar in a bowl. Add the oil and stir until the oil is combined with all the ingredients. Stir in the egg. Preheat the oven to 200 degrees Celsius (top/bottom heat). In another bowl, mix the flour with the baking powder and orange zest and stir into the oil mixture until you have a shiny, kneadable dough. Add the cranberries to the dough and knead well. Grease the baking pan, fill with the batter, and bake the cake in the oven for about 50-60 minutes. Baking time can vary. Halfway through baking, cover the cake with aluminum foil to prevent the surface from getting too dark. After baking, let the cake rest in the pan for 10 minutes. Then let it cool completely on a wire rack. Dust with powdered sugar before cutting.
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