Variation on my cousin's wonderful recipe, which traditionally uses sour cream and raisins. Here, individual little kekses are made with currants and natural yogurt for a lighter, more fruity flavour. Perfect with tea or as a lunchtime treat.
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Units: US | Metric
- 1Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
- 2Beat eggs with sugar and vanilla.
- 3Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
- 4Stir currants into the reserved flour and mix until currants are evenly coated.
- 5Quickly stir currants through the batter, which should be a very thick pouring consistency, heavy enough to support the currants. If they sink at this stage, the batter is too slack -- add a tablespoon of flour and give the mixture another quick stir.
- 6Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
- 7Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
- 8If desired, dust with icing sugar.
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Nutritional Facts for Keks (Russian Tea Cake) With Yogurt and Currants
Serving Size: 1 (68 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 209.9
- Calories from Fat 55
- Total Fat 6.1 g
- Saturated Fat 1.1 g
- Cholesterol 53.4 mg
- Sodium 60.8 mg
- Total Carbohydrate 34.5 g
- Dietary Fiber 1.1 g
- Sugars 18.0 g
- Protein 4.6 g