Kefir Berry Cake
This is an everyday cake: the batter comes together with a whisk in a few minutes, the berries can go in straight from the freezer, and the result is moist, fluffy and vivid. Kefir gives the crumb a slight tang that suits the berries perfectly. A spoonful of sugar on top bakes into a thin, crackly crust — our favourite part.
- Prep
- 20 min
- Cook
- 45 min
- Rest
- 30 min
- Total
- 1 h 35 min
- Servings
- 10
- Level
- Easy
- Per serving
- 270 kcal
Ingredients
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What to use instead
Replace the oil with 80 g melted butter for a richer flavour and a slightly closer crumb.
Makes: one 24 cm cake, 10 slices
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Method
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Step 1: Prepare the tin
Heat the oven to 180 °C (350 °F). Line the base of a 24 cm springform tin with baking paper and wipe the sides with a drop of oil.
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Step 2: Mix the wet ingredients
Whisk the eggs and sugar for 2 minutes until pale. Add the kefir, oil and vanilla and mix.
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Step 3: Add the flour
Sift in the flour with the baking powder, baking soda and salt and whisk to a smooth batter as thick as sour cream. The soda starts reacting with the kefir straight away, so keep going.
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Step 4: Prepare the berries
Toss the berries with the cornflour. Don’t thaw frozen ones — the juice would turn the batter a greyish purple.
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Step 5: Layer it up
Pour two-thirds of the batter into the tin, scatter over half the berries and cover with the rest of the batter. Arrange the remaining berries on top, pressing them in lightly, and sprinkle with the tablespoon of sugar.
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Step 6: Bake
Bake for 40–45 minutes, or 50–55 with frozen berries, until golden on top and a skewer from the centre comes out free of raw batter. Berry juice on the skewer is fine.
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Step 7: Cool
Leave in the tin for 30 minutes so the crumb settles, then release the ring and slice.
Tips & variations
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Tip
Kefir and eggs at room temperature give a smoother batter and a more even rise.
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Variation
Instead of berries, use pitted cherries, sliced plums, or apples with ½ tsp cinnamon.
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Swap
Replace the oil with 80 g melted butter for a richer flavour and a slightly closer crumb.
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Storage
Keep covered at room temperature for up to 2 days, or in the fridge in hot weather.
Nutrition
| 1 serving | Whole dish 10 servings | |
|---|---|---|
| Energy | 270 kcal | 2,700 kcal |
| Protein | 5 g | 50 g |
| Fat | 9 g | 90 g |
| Carbohydrates | 41 g | 410 g |
Approximate values calculated from standard ingredient data.
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