The yogurt cake with walnuts and chocolate is a classic for breakfast or a snack. Soft and delicious, it will please the whole family. If you don’t have walnuts, you can also replace them with hazelnuts. You can make this yogurt cake in a lactose-free version by choosing lactose-free or fully plant-based products such as coconut, soy, or almond yogurt, which I always recommend plain without added sugars.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 vanilla bean
- 1/2 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 cup cornstarch
- 1/2 cup walnuts (shelled)
- 1/3 cup dark chocolate chips
- 1 tbsp orange liqueur
- 1/2 cup plain yogurt
Tools
- 1 Mixer
- 1 Bowl
- 1 Knife
- 1 Pan
- 1 Sieve
- 1 Whisk
Steps
Preheat the oven to 350°F in static mode.
Roughly chop the walnuts and set aside.
Beat the eggs with the sugar and vanilla seeds at high speed using an electric mixer or stand mixer until light and frothy, about 5 minutes.
Add the oil slowly while continuing to beat at medium speed, then add the yogurt.
Gently fold in the sieved flour with the baking powder and cornstarch using a hand whisk without deflating the mixture.
Finally, add the liqueur, walnuts, and chocolate chips.
Pour the mixture into a previously buttered or oiled 9-inch pan.
Bake for 45 minutes.
Perform the toothpick test and remove from the oven if it comes out dry, otherwise continue baking for another 5 minutes.
Remove from the oven and let it cool before removing from the pan.
Dust with powdered sugar if desired.
Tips
It keeps in a cool place for 4 – 5 days.
The orange liqueur can be omitted or replaced with rum, or another liqueur.
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