Pastel de Yogurt con las cerezas al vino (Yogurt Cake with cherries to wine)

Ingredients for the cake
1 cup yogurt
1 cup powdered sugar
1 tablespoon vanilla extract
2 eggs
1/3 cup rice oil
pinch of salt
1 2/3 cups flour
1 1/2 teaspoons baking powder
zest of 1 lemon
1 orange zest
Ingredients for cherries
1 cup of red wine
1 teaspoon vanilla extract
1/3 cup water

1/3 cup powdered sugar

1 tablespoon of grated orange zest
10 to 12 fresh cherries

Preparing to make the cake

Pre-heat oven to 170C. Grease and line a round springform pan 20 cm with baking paper.

Mix yogurt, sugar, vanilla extract and salt in a bowl. Beat until light. Add the eggs and beat for another minute. Add the oil and beat for a couple of minutes until the mixture is light and fluffy. Add flour, baking powder and zest. Beat until thoroughly mixed for a minute or two.
Place the mixture in the pan and bake for about 45 minutes until cooked and golden on top. Remove from oven and let cool in pan.

To make the cherries

Combine all ingredients in a heavy saucepan over low heat. Simmer, stirring gently from time     to time for about 20-25 minutes. The liquid should be the consistency of a syrup, a little       
    sticky but not too much.

    Place the mixture of cherries on the cake and ready to serve.

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