Ready in: 1:25 h
Preparation time: 20 min.
Created on: 06.11.2018
- Dust the fresh fruit with flour. Leave the frozen fruit to thaw out and drain, then dust with 1–2 tablespoons of flour. Pre-heat the oven to 180 °C.
- Process the eggs, sugar, vanilla sugar, yoghurt and oil in the blender jug, with the measuring beaker in place, for 20 seconds/speed setting 4. Add the rest of the flour and baking powder and, with the measuring beaker in place, mix in for another 10 seconds/speed setting 5. Add the fruit and carefully fold it in using the spatula.
- Grease a Bundt tin and sprinkle it with breadcrumbs. Pour in the batter and bake in the oven for 1 hour. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.
- Take the cake out of the oven, leave it to cool in the tin for a few minutes, then carefully turn it out onto a plate or a cake platter. Sprinkle the yoghurt cake with icing sugar, cut into slices and serve.
Bon appétit with Monsieur Cuisine