Ingredients
Wet Ingredients
Method
Preparation
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Preheat your oven to 356°F (180°C) and line a baking pan with damp parchment paper.
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In a bowl, combine Greek yogurt, eggs, sugar, vanilla sugar, vegetable oil, and soaked dried cranberries. Add the lemon zest and lemon juice, mixing until well combined.
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Sift in the all-purpose flour and baking powder, stirring until the batter is smooth.
Assembly
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Pour half of the batter into the prepared baking pan.
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Spread a layer of jam over the first layer of batter, then sprinkle the soaked dried cranberries on top.
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In a frying pan, toast the walnuts until fragrant. Chop them and mix with the flaked almonds.
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Evenly distribute the nut mixture over the jam layer.
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Pour the remaining batter over the top, and sprinkle with additional walnuts.
Baking
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Bake in the preheated oven for 45-55 minutes or until the cake is golden brown and a toothpick inserted comes out clean.
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Allow the cake to cool before slicing and serving.
Notes
This cake is fantastic served at room temperature or slightly warm. Pair it with tea or coffee for afternoon gatherings. Optionally, serve with whipped cream or vanilla ice cream. Store in an airtight container at room temperature for up to three days. You can substitute walnuts with pecans and experiment with different fruits like pears or peaches.