Kefirowe with Fruit

This cake made with kefir is lovely to make in summer or early autumn with a variety of fresh fruits such as raspberries or whinberries.  Equally you can use frozen fruits later in the year.

Ingredients

• 350g plain flour
• 2 teaspoons of baking powder
• 175g of granulated sugar
• 2eggs
• 400ml of kefir
• 125ml of sunflower oil
• Grated rind of 1 large orange
• or grated rind of 2 small lemons
• or ¼ teaspoon of vanilla essence
• *
• Around 300g of fruit such as raspberries, blackberries or whinberries etc
• Larger fruit such as plums should be stoned and chopped into small pieces
• Frozen fruit should be part defrosted first
• *
• Icing sugar to dust

Method

• 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.
• Scatter the fruit over the top
• Bake for 40 – 45 minutes.
• Leave to cool in the tin on a wire cake rack.
• Dust with icing sugar to serve.

Jug by Buchan – Portobello near Edinburgh – 1960 – 1979.

Tea plates Las Palmas by Aynsley from the 1960s.

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.

Tea plates by Colclough from the 1960s