Keks (Russian Tea Cake) With Yogurt And Currants – a delicious recipe with eggs, sugar, yogurt, olive oil, flour, baking soda. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
2
Beat eggs with sugar and vanilla.
3
Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
4
Stir currants into the reserved flour and mix until currants are evenly coated.
5
Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
6
Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
7
Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
8
If desired, dust with icing sugar.
609
kcal
Calories
24
g
Fat
81
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 eggs, 2/3 cup sugar, 1/2 cup plain low-fat yogurt, 4 tablespoons mild olive oil, and more.
Yes, Keks (Russian Tea Cake) With Yogurt And Currants falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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