- Egg - 3 organic
- Sugar - 200 g (0.4 lbs)
- Oil - 1/2 cup
- Kefir - 1 cup
- Flour - 300 g (0.7 lbs)
- Baking Powder - 3/4 bag
- Black Currant - 300 g (0.7 lbs)
- Red Currant - 200 g (0.4 lbs)
Sift the flour with the baking powder. Beat the whole eggs and sugar until fluffy and creamy consistency around 3-4 minutes.
Then add the kefir and stir; then the oil and stir; and then the baking powder and flour mixture and mix until smooth. Place baking paper on a baking pan and pour the batter into the baking pan. Placed in a preheated oven and bake for 30 minutes or until top is lightly browned.
Baking temperature: 180 ° C
Cooking methods: baking top and bottom
Pan size: 20x28 cm
Also known as: Kefir Currant Cake, Currant Cake Cups