Meanwhile, light the charcoal and heat the YAKINIKU® to a temperature of 150°C and place the pro set in the Kamado. Place the heat deflector at the bottom and put the half moon grid on the highest level in the multilevel lift. Now let the Kamado heat up further to 180°C.
Meanwhile, line your cast iron pan with a layer of baking paper. Next, mix the butter with the sugar until light and creamy. Mix in the eggs one by one so that the eggs are well incorporated into the butter.
Now mix in the yogurt with the self-rising baking flour and a pinch of Japanese Smoked Salt.
Transfer the obtained batter to a cast iron pan. Then press the cherries into the batter and sprinkle with 2 tablespoons of sugar. Bake the yogurt cake for about 45 minutes in the Kamado.
Then remove the cake from the Kamado using the luxury leather gloves. Let the cake cool down first and then cut it into points. Finally, serve with a spoonful of Greek yogurt, drizzle with some honey and top with a little fresh oregano.
DID YOU KNOW?
Greek yogurt is a yogurt that has been filtered so that it contains less moisture and lactose. You can compare this type of yogurt to cottage cheese. Because of the filtering, Greek yogurt is not only thicker than regular yogurt, but it also contains more protein. Greek yogurt is ideal for baking because it contains less moisture and more fat.