Ingredients:
- 300 g Greek yogurt
- 150 g butter
- 3 eggs
- 150 g sugar
- a sachet of baking powder
- 200 g of black cherries in syrup
- 330 g Ruggeri stone-ground soft wheat flour
- icing sugar for the final decoration
To make the Cherry and Greek Yogurt Cake, start like this... beat the slightly melted butter with the sugar, then add the eggs and the yogurt... add the sifted flour together with the yeast and whip everything well with the help of the whisks or even with a spoon if you prefer... finally add the cherries with a little of their preserving liquid... pour the mixture obtained into a cake tin (I used a classic 24 cm tin) previously buttered and floured... bake in the oven at 180° for about 80 minutes (before removing the cake from the oven, prick it with a toothpick; it must come out dry... let the cake cool and sprinkle it with icing sugar... your Cherry and Greek Yogurt Cake is ready!!
