Yogurt and jam snack cakes, soft, wholesome, and incredibly delicious, perfect for breakfast and afternoon, instead of packaged snacks. The batter is easy and quick to make, without butter, using the yogurt you have at home… after baking, you’ll simply need to cut the cake in half and fill it with citrus jam (as I did), or with your favorite jam. A sprinkle of powdered sugar, and the snack cakes will be ready, fragrant and super soft!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 12 Pieces
- Cooking methods: Oven
- Seasonality: All seasons
- Energy 165.60 (Kcal)
- Carbohydrates 29.36 (g) of which sugars 20.56 (g)
- Proteins 2.66 (g)
- Fat 4.92 (g) of which saturated 1.08 (g)of which unsaturated 3.63 (g)
- Fibers 0.72 (g)
- Sodium 16.82 (mg)
Indicative values for a portion of 60 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
- 1 1/3 cups all-purpose flour
- 3/4 cup yogurt (plain, vanilla, or citrus)
- 1/2 cup sugar
- 2 eggs
- 1/4 cup vegetable oil
- 2 tsp baking powder
- lemon zest (or orange zest)
- 9 oz jam (of choice)
- powdered sugar
Tools
- Cake Pan 8×8
- Parchment Paper
- Mixer or stand mixer
- Knife
Preparation
With the help of a mixer (or stand mixer), beat the eggs with the sugar until you achieve a light and fluffy mixture.
Add the grated zest of half a lemon (or orange), the vegetable oil, and the yogurt (at room temperature).
Continue to mix, then gradually add the sifted flour and baking powder. You should obtain a smooth, fluid mixture without lumps.
Pour the batter into the cake pan lined with parchment paper (1).
Place in a static oven at 350°F and bake for about 35 minutes. Baking times may vary depending on the oven and the pan used, always check with a toothpick to make sure the cake is dry in the center.
Once done, remove from oven and let cool on a rack.
Cut the cake in half horizontally with a long knife.
Spread the lower half with the jam, distributing it evenly with a spatula (2).
Place the upper half back on top, aligning it well on all sides. Now cut the cake into 12 pieces (3), or into 16 if you want smaller snack cakes.
Arrange the rectangles obtained on a tray, and sprinkle with powdered sugar as desired.
The yogurt and jam snack cakes are ready, soft, fragrant, and incredibly delicious!
Tips and Notes
You can use the jam or jelly you prefer, in my case I chose a Sicilian citrus jam.
You can replace 1/4 cup of all-purpose flour with 1/4 cup of cornstarch or cornflour.
If you don’t have a square pan, you can use a round pan of 9 inches in diameter, or a rectangular pan with a similar surface area.
FAQ
How long do the snack cakes keep?
They stay soft for 2-3 days in a cake dome or airtight container.
What yogurt should I use?
A classic whole yogurt is fine, plain, vanilla, lemon, banana, or other flavors, as long as it doesn’t have fruit pieces in it.
