Yeast-free cake

2 servings
1 hour

How to make a yeast-free cake? Prepare the products. Flour can go a different amount, you will look at the test. Kefir is suitable for any fat content, better if it is very acidic, so if possible, hold it for a day at room temperature. Choose high-quality, natural butter without vegetable additives and dyes. Raisins - without bones.

First of all, pour the kefir into a deep bowl and add soda to it. Stir and leave to stand on the table while cooking other foods. During this time, a reaction will occur between soda and acid, as a result of which carbon dioxide will be released, which will raise the dough. Therefore, soda in this recipe does not need to be extinguished. If you took the kefir out of the refrigerator, then warm it up a little, then the reaction will go faster and more actively.

Wash the lemon well, better with a brush and soda to wash off the wax coating, which treats the fruit from spoilage. Rub the zest (the top yellow part of the skin) on a fine grater. Try not to touch the white part, which goes under the yellow, it is mustard.

Melt the butter in any convenient way. Pour sugar, lemon zest and vanillin into the warm oil. I also added a pinch of salt - it will act as a flavor enhancer. The amount of sugar can be reduced depending on its taste. Stir the oil with the additives. Sugar in warm butter will quickly dissolve. If the sugar does not dissolve to the end, then when baking it caramelizes, and the crumb will turn out to be brown.

Transfer the butter-sugar mixture to kefir, stir well with a whisk.

Take another deep bowl and sift flour into it. By doing this, you will not only remove possible garbage, but also saturate the flour with oxygen, which will make the cakes lush and more airy. I advise you to set aside some of the sifted flour and add it as needed.

Rinse the raisins well in warm water, then dry with paper towels. Roll it in a tablespoon of flour - then it will be evenly distributed over the dough, rather than dropping to the bottom when baking. Pour the raisins into a bowl of flour, mix.

Combine the liquid and dry parts, the overflow of kefir with additives into the flour. Toss the dough together with a spoon. Do not knead it for a long time, just mix the products. Next, look at the test, it should not turn out to be too liquid and drain from the spoon. The consistency will be viscous and quite thick. Add more flour if needed.

Grab baking tins. Here I would advise you to take small molds - then the cakes will bake faster. Spread the dough into forms, filling them with 2/3, you can even a little smaller, the dough will rise well. I had two shapes - one 10 * 9 cm (10 bottom diameter) and 5. 5 * 6 cm. 4 cakes would come out small.

Bake the cakes in an oven preheated to 180 ° C for 30 minutes to 1 hours. Baking times will depend on the features of your oven and the size of the shapes. The little cake was ready in 30 minutes, I took it out. And the big one was baking for an hour. His top started to blush too much and I covered him with foil. Check readiness with a wooden skewer - it should come out dry.

Remove the finished cakes from the oven and cool completely. The top can be glazed or simply sprinkled with icing sugar. Serve the cake to the table. Enjoy your meal!