Ingredients — what you'll need
Adjust servings
Add ingredients to shopping list
- 20 gram Sliced Almonds
- 2 piece Chicken Eggs
- 90 gram Sunflower Oil
- 1 teaspoon Vanilla Sugar
- 2 teaspoon Baking Powder
- 1 piece Lemon
- 1 tablespoon Medium-Fine Wheat Flour
- 110 gram Granulated Sugar
- 120 gram White Greek Yogurt
- 140 gram All-purpose wheat flour
- 250 gram Cherries
- 1 teaspoon Sunflower Oil
Step-by-step method
At a glance
You're looking at a foolproof bublanina that stays incredibly soft and fluffy, all thanks to a special yogurt and oil batter that takes just under an hour from start to cooling. The key is whisking your eggs and sugar into a thick foam, then gently folding in the flour to keep everything light and airy before topping with fresh fruit and baking until golden.
1/6
Prepping the oven and pan
First, preheat the oven to 180°C (top/bottom heat). Grease a round pan (about 24 cm) thoroughly with butter or a neutral oil, then dust it with plain flour. Tap out any excess.
Ingredients
- 1 teaspoon Sunflower Oil
- 1 tablespoon Medium-Fine Wheat Flour
2/6
The base of the fluffy batter
In a bowl, whisk the eggs with granulated and vanilla sugar until you get a thick, pale foam. This step is key to a perfectly fluffy result, so whisk thoroughly, ideally with a balloon whisk.
Ingredients
- 2 piece Chicken Eggs
- 110 gram Granulated Sugar
- 1 teaspoon Vanilla Sugar
3/6
Adding the liquid ingredients
Gradually and gently whisk the vegetable oil, plain yogurt and freshly grated zest from an organic lemon into the egg foam. Give it just a brief whisk to keep the batter light and airy.
Ingredients
- 90 gram Sunflower Oil
- 120 gram White Greek Yogurt
- 1 piece Lemon