Thursday, September 2, 2010

Prune And Banana Yogurt Cake

Muggy morning again... Today we broke a record of 24-day sweltering nights since 1876!!!

This is my favorite high-fiber cake using prune and banana ;) Prune prevents an iron deficiency. Yogurt is good for your intestines.

Happy cake for women ;)

Prune And Banana Yogurt Cake

Difficulty: Easy
Time: 45min
Number of servings: 20cm (8inch) pie dish

100g (3.5oz.) prunes
1 banana
50g (1.7oz.) butter
5 tbsp. sugar (soft brown sugar)
2 eggs
150g (5.2oz.) plain yogurt (unsweetened)
100g (3.5oz.) flour
1 tsp. baking powder
powdered sugar

1. Preheat oven to 200 degrees C (392 degrees F). Butter and flour a 20cm (8inch) pie dish.
2. Chop prunes into small bits. Thinly slice banana. Keep butter in room temperature.
3. In a large bowl, mix butter and sugar. Then add eggs and plain yogurt and mix until smooth.
4. Sift in flour and baking powder a small amount at a time, and mix well.
5. Pour half of the mixture in the dish, arrange prune bits and banana slices on the mixture, pour the remaining mixture over them.
6. Bake at 200 degrees C (392 degrees F) for 30 minutes, or until lightly browned. Lightly sprinkle with powdered sugar. (You can either eat at room temperature or refrigerate!)

My original recipe in Japanese is here.


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