Enjoy a light and refreshing yogurt cake with gooseberries and oat flakes, perfect for baking at home!
Ingredients
Base:
- Gooseberries: 250 g
- Brown sugar: 90 g
- Eggs: 2
- Greek yogurt: 100 g
- Butter: 100 g
- Wheat flour: 150 g
- Baking powder: 0.5 teaspoon
Crusty Oat Cake:
- Powdered sugar: 75 g
- Greek yogurt: 200 g
- Butter: 50 g
- Wheat flour: 220 g
- Oat flakes: 100 g
- Baking powder: 0.5 teaspoon
- Eggs: 2
Preparation
Step 1: Prepare the Crusty Oat Cake
- Blend the oat flakes into a fine flour. Sift both the oat flour and wheat flour into a bowl. Add the baking powder.
- Cream the butter with the powdered sugar, gradually adding the egg yolks and Greek yogurt.
- Mix the ingredients thoroughly to form a dough, then wrap it in plastic wrap and refrigerate for about 1 hour.
- Roll out the dough to about 1–1.5 cm thick and cut it into thin strips with a knife.
Step 2: Mix the Ingredients for the Base
- Wash the gooseberries and let them dry.
- Sift the wheat flour into a bowl, then add the remaining ingredients for the base one by one, mixing them thoroughly to form a uniform batter.
- Grease a baking pan with butter and dust it with oat flour.
- Pour the batter into the prepared baking pan.
Step 3: Assemble and Bake
- Preheat the oven to 180°C (350°F).
- Place the gooseberries evenly over the batter in the baking pan.
- Arrange the strips of oat dough on top in a lattice pattern.
- Bake the cake for about 35–40 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Enjoy your delicious and light gooseberry yogurt cake with a delightful oat flake crust!
