The yogurt cake in a pan is a soft and tender dessert that can be prepared in a few minutes without whisking anything. The fantastic feature of this cake is that it is cooked in a pan, so no oven is needed; additionally, by cooking it on very low heat, the environment does not get further heated. This year I made the peach cake in a pan and I assure you it turned out amazing, very soft inside with a delicious crispy crust.
You can also cook my 5-minute cakes in a pan, I am sure they will turn out great, just make sure not to overcook them, otherwise they will become dry.
With the scorching heat that has not left us for days, it is hard to turn on the oven, but if you want to prepare a simple and light breakfast for your family, pan-cooked cakes are a great alternative. The texture is identical to oven-cooked cakes, and the recipe I propose today is extremely versatile, you can enrich it with the fruit you prefer, with chocolate or with nuts.
It is necessary to pay attention to the cooking, you need to use a non-stick pan with a thick bottom and the heat must be very low, if possible, use a heat diffuser so the cake cooks evenly.
Try also the other recipes:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons, Summer
- Energy 337.60 (Kcal)
- Carbohydrates 47.71 (g) of which sugars 23.15 (g)
- Proteins 5.64 (g)
- Fat 15.14 (g) of which saturated 4.11 (g)of which unsaturated 10.32 (g)
- Fibers 0.61 (g)
- Sodium 30.73 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups all-purpose flour
- 1/2 cup potato starch
- 3 eggs (medium)
- 7/8 cup sugar
- 1/2 cup peanut oil (or 120 g soft butter)
- 1/2 cup yogurt (plain vanilla or fruit)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 1 tablespoon butter (for the pan)
- 2 tablespoons vanilla powdered sugar
Tools
- 1 Pan non-stick with a thick bottom and lid, 11 inches in diameter
- 2 Bowls
- 1 Scale
- 1 Hand whisk
Procedure
Grease a pan 11 inches in diameter very well, along with the inside of the lid.
In a bowl, sift the flour with potato starch and baking powder, add the sugar and mix.
In another bowl, mix with a hand whisk the eggs, yogurt, oil, vanilla, and grated lemon zest.Combine the liquid ingredients with the dry ones by mixing for a few seconds with a whisk, just enough to blend the ingredients.
Pour the batter into the pan.Cover the pan with a lid and cook the yogurt cake for 35 minutes on very low heat (use a heat diffuser if you have one, it improves heat distribution).
After 35 minutes, check that the surface of the cake does not have raw areas (if so, extend the time until fully cooked), gently flip it using the lid, and cook on the other side for 10 minutes.
Do the toothpick test to verify the cooking, extend it for a few minutes if necessary. The cooking time depends on the pan’s thickness and your stovetop’s power, don’t rush; if cooked properly, it is a delicious cake.
The yogurt cake in a pan is ready; place it on a plate, let it cool, and dust it with powdered sugar.
Tips
Storage
The yogurt cake in a pan can be kept at room temperature for 3 days.
***************
For tips on making the recipes, contact me on FACEBOOK and, if you like, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
