Sour cherry yogurt traybake with wholemeal flour

Name: Sour cherry yogurt traybake with wholemeal flour
Total time: 50 min
Yield: 12 slices
Cuisine: Hungarian
Ingredients: 200 g wholemeal spelt flour; 3 eggs; 200 ml plain yogurt; 5 tbsp oil; 70 g brown sugar or 4 tbsp honey; 1 sachet baking powder; 1 lemon, zest grated; 400 g pitted sour cherries (frozen is fine, drained)

Time: 50 min (about 15 min hands-on)12 slicesapprox. 180 kcal / serving (estimated)approx. 5 g protein / serving

Sour cherry cake is the simplest bake of the Hungarian summer, known in almost every family. This version is made with wholemeal spelt flour, yoghurt and little sugar, so it is more substantial but just as soft. The tart cherries sink into the batter as it bakes, and lemon zest adds a fragrant, fresh background note.

Sour cherry yogurt traybake with wholemeal flour (illustration)

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Method

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Preheat the oven to 180 °C and line a tin of about 20×30 cm.
Whisk the eggs with the sugar until fluffy and add the yogurt, oil and lemon zest.
Stir in the flour mixed with the baking powder and spread in the tin.
Scatter over the cherries and bake for 30-35 minutes until a skewer comes out clean.
Slice once cool; it keeps 3 days in a box.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

Scatter the sour cherries over the top of the batter rather than stirring them in, so that they spread evenly and the cake does not turn soggy.
Thaw frozen sour cherries and drain them thoroughly, or the middle of the cake will stay raw and wet.
In a fan oven, bake at 160 °C and check with a skewer, because wholemeal flour is darker, which makes it harder to judge by colour.

Frequently asked questions

Can it be made with other fruit?

Yes, plums, apricots or sweet cherries are good too. Sprinkle juicier fruit with a spoonful of oats.

How long does it keep?

It keeps for 2 days, covered, at room temperature, and for 3 days in the fridge. It freezes well in individual slices.

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