INGREDIENTS 150 gr all-purpose flour 5 gr baking powder 5 gr baking soda 2 gr salt 10 ml TOP Apple cider vinegar 50 ml milk 80 gr honey 2 eggs, slightly beaten 60 gr Horio margarine with greek yogurt 1 1 / 2 cup blueberries or raspberries (fresh or frozen) 1 tsp flour | | DIRECTIONS- In a big bowl sift flour, baking powder, baking soda and salt.
- In a small bowl mix TOP Apple cider vinegar with 3 tblsp milk.
- In another bowl mix honey and the remaining 2 tblsp milk.
- Mix the honey mixture with the TOP Apple cider mixture and then add the slightly beaten eggs. Mix all together.
- Add liquid ingredients (step 4) to the bowl with the sifted flour (step 1) and mix until homogenized. Add melted Horio margarine with greek yogurt.
- Sprinkle blueberries with 1 tsp flour and add them to the mixture.
- Grease and flour a detachable cake form of a 20cm diameter and put mixture in the form.
- Preheat oven and bake at 180 C for approximately 30 minutes.
- After 30 minutes, check if cake is ready with the help of a toothpick. Immerse toothpick at the cake’s center and if it comes out clean, cake is ready.
- Cool for 15 minutes and then sprinkle with powdered sugar and serve each piece with some sour cream or yogurt on the side.
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