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    You are in: Home / Recipes / Keks (Russian Tea Cake) With Yogurt and Currants Recipe
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    Keks (Russian Tea Cake) With Yogurt and Currants

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    5 mins

    30 mins

    tanya_g's Note:

    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


    1. 1
      Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.
    2. 2
      Beat eggs with sugar and vanilla.
    3. 3
      Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.
    4. 4
      Stir currants into the reserved flour and mix until currants are evenly coated.
    5. 5
      Quickly 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.
    6. 6
      Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.
    7. 7
      Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.
    8. 8
      If 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

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