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.
- 350g plain flour
- 2 teaspoons of baking powder
- 175g of granulated sugar
- 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
- 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