After I made the chocolate cake with kefir, which I posted recently, my Polish friend in Leeds said she had heard of plain versions with fruit on top.
I found many recipes all with varying amounts of the ingredients.
I tried out a few versions and decided on what were the best proportions to make a lovely soft sponge cake.
As well as the base for a fruit topped cake, which will be posted soon, this is a good cake which can be used as a base for torcik or desserts such as English trifle or Italian Tiramisu.
You can portion it up and freeze it for later.
- 350g plain flour
- 2 teaspoons of baking powder
- 175g of sugar
- 2 eggs
- 400ml of kefir
- 125ml of sunflower oil
- Grated rind of 1 large orange
- or 2 small lemons
- or ¼ teaspoon of vanilla essence
- Icing sugar to dust
- Grease and line with one piece of greaseproof a 32x22cm baking tray.
- Pre-heat the oven to GM4 – 180°C
- Mix all the dry ingredients together in a large bowl.
- In another bowl mix the eggs, oil, kefir and rind or essence together.
- Pour the kefir mixture into the dry mixture.
- With a wooden spoon mix well together until you have an even thick batter.
- Pour the cake batter into the prepared tin.
- Bake for 30 – 35 minutes.
- Leave to cool in the tin on a wire cake rack.
- Dust with icing sugar to serve.
What if you cannot get kefir?
- Should you not be able to get any kefir you can use 3 parts yoghurt to 1 part milk instead.
- So in this recipe use 300ml of yoghurt mixed with 100ml of milk.