Keks (Russian Tea Cake) With Yogurt and Currants

Preheat the oven to 370 F (190 C), and grease and/or line 12 muffin holes.

Beat eggs with sugar and vanilla.

Add oil, yogurt, baking soda and most of the flour, reserving about 2 tbsp in a cup.

Stir currants into the reserved flour and mix until currants are evenly coated.

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.

Divide mixture evenly between the muffin holes. Alternatively, make one whole loaf in a bundt pan or small loaf tin.

Bake for 20 mins, or until golden on top and a skewer inserted into the centre of one keks comes out clean.

If desired, dust with icing sugar.