Christmas is here folks! It’s that It was It’s something out of this world, it’s so good. It’s an adaptation of the yogurt cake that I love! But hey, it’s very delicate, if it doesn’t have a silicone mold it’s difficult to unmold. But you can make it in a rectangular shape and cut it into pieces like a brownie. Either way it’s very good!!!
In a container add:
1 apple, peeled and cored, chopped
8 pitted black plums, chopped
8 chopped dried apricots
2 tablespoons white raisins
8 chopped cherries in syrup
10 pieces of chopped walnuts
Then sprinkle a spoonful of wheat flour and mix
as if it were a farofa. This procedure serves to prevent ingredients
from going to the bottom of the pan when the cake is baking.
In another large container mix (always using the yogurt cup
as measurement):
1/2 cup of natural yogurt (the cup is 200ml, you will use 100ml)
2 eggs
1/2 cup of oil
Then add:
1 glass of refined sugar
1/2 cup brown sugar
2 cups of wheat flour
1 pinch of cinnamon
1 pinch of powdered cloves
1 pinch of powdered ginger
1 tablespoon of baking powder
Mix until it becomes a homogeneous mass (no need to
mixer). Add the fruits and nuts to the dough and bake
preferably in silicone mold with a hole in the center, greased and
floured. The oven must be preheated to 200º.
For the topping: In a small bowl add one cup (tea)
of icing sugar and gradually add boiling water until it becomes a
very thick syrup. Cover the cake and while the icing is wet, “glue” the nuts and fruits of your choice. Let it dry at room temperature.
Last year I gave a recipe for truffled chocotone for Christmas. check out HERE
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