Keks (Russian Tea Cake) With Yogurt and Currants

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.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 3  eggs
• 2⁄3 cup sugar
• 1⁄2 cup plain low-fat yogurt
• 4  tablespoons  mild olive oil
• 2  cups plain flour
• 1⁄3 teaspoon baking soda
• 3⁄4 cup currants
• 1  teaspoon vanilla extract

Directions

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