Bake one larger, flatter cake in a spring form, and one smaller. A bundt pan would be fine, too. The picture is the mini-cake I baked for Eyal and Nadav. When I come to take care of Noa, I make sure there's a treat for the boys when they get home from school. You can't see the blueberries, which are the lower layer.
2 eggs
1/2 c sugar
Lemon zest to taste
1/2 c natural yogurt or sour cream
1/3 c neutral oil
1 1/2 c flour (can be half whole wheat)
1/2 t. salt
Scant T baking powder - seems like a lot, but it came out fine
1//4 c. cranberries, currants, or raspberries
Topping:
1 c. ricotta - 8 oz
1 t. vanilla
1/4 c sugar
1 egg
1 T coconut
1/2 c blueberries
Optional- Powdered sugar when you serve it.
350 / 35 min.
In a large bowl, whisk the eggs, sugar, and lemon zest.
Add and whisk the yogurt, oil, flour(s) and baking powder.
Pour it in the greased baking pans, and drop the red berries on top. No need to mix, as they sink.
Mix the topping ingredients, except the blueberries. Place dollops of the ricotta mixture on the surface. Add the blueberries across the top.
Bake about 30-40 minutes until golden brown and the ricotta topping is solid. Dust with powdered sugar when you serve it.
This is a nice breakfast cake. Not very desserty.
