The 7 jar yogurt cake is a very soft and simple dessert in which nothing is weighed, in fact the quantities of the various ingredients are measured with the yogurt jar. The recipe is very easy and is a fantastic base perfect to enjoy as is or enriched with the fruit you like best, on the blog you can already find the apple version, strawberry and peach.
This cake also reminds me of childhood, it was a dessert that was often prepared and I remember my grandmother and mother used disposable plastic cups to measure the quantity of ingredients, the ones we children used at every birthday party. It was and still is very quick.
To make it, simply beat the eggs with the sugar, add the liquids and powders alternately; the batter can then be enriched with chocolate chips, dried fruits, and fresh fruits.
7 jar cakes are extremely versatile and customizable, I usually make them with seed oil but you can easily substitute it with melted butter.
Try the other variations too:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For a lactose-free version you can replace the classic yogurt with soy yogurt.
- 2 jars all-purpose flour (heaped)
- 1 jar potato starch
- 2 jars sugar (not full)
- 1 plain natural yogurt (125 g)
- 1 jar peanut oil (or melted butter)
- 3 eggs (medium)
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 tsp lemon zest (grated)
- 1 tsp orange zest (grated)
- 0.35 oz butter
- 1 tbsp all-purpose flour
- 1 tbsp vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric whisk
- 1 Springform pan 22 cm diameter
- 1 Grater
Procedure
In a bowl, beat the eggs (at room temperature) with the sugar for 7/8 minutes, they should triple in volume and be white and frothy.
Add the yogurt, vanilla and citrus zests to the bowl with the whipped eggs and mix quickly.
Add 2 jars of flour while continuing to mix the batter with the electric whisk, finally add the jar of oil then the potato starch and the sifted baking powder.
Mix the batter well but only do so for the time needed to incorporate the ingredients, otherwise you may encourage gluten formation, making the cake chewy.
The batter is ready, it should be firm and well whipped, not liquid.
Pour the batter into the greased and floured pan. Bake the cake in a preheated static oven at 350°F for about 40 minutes.
Do the toothpick test to check the baking, if necessary extend it a few more minutes, be careful not to overbake it or it will become dry.
If the surface of the cake tends to darken too much, cover it with a sheet of aluminum foil.
The 7 jar yogurt cake is ready, let it cool completely, dust it with powdered sugar and serve.
Advice
Storage
The 7 jar cake keeps at room temperature for 3/4 days in the appropriate cake container.
***********************
For advice on making recipes contact me on FACEBOOK and, if you wish, follow me on INSTAGRAM
Send me your photos, I will be happy to publish them on my social media
