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Keks (Russian Tea Cake) With Yogurt and Currants

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“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:
35mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

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.

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