For a light breakfast, I suggest this yogurt cake, which can also be made dairy-free using plant-based yogurt. A simple base to flavor as you like, from chocolate chips to candied fruit and fruit yogurt. Also great for your children’s snack, filled with a good jam or marmalade, but also custard.
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- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2/3 cup plain yogurt (or plant-based)
- 1/2 cup sunflower seed oil (or rice oil)
- 1/2 cup sugar
- 2 eggs
- 1 2/3 cup all-purpose flour
- 1/3 cup potato starch
- 1 tbsp baking powder
- 1 vanilla pods
- 1 lemon (grated zest)
- 2 tsp sugar pearls
- 1 tsp powdered sugar
Tools
- 1 Bowl
- 1 Mixer
- 1 Cake Mold
Steps
Sift the flour with the potato starch and baking powder. Break the eggs into a bowl and add the sugar, vanilla, and grated lemon zest. Beat with a stand mixer or an electric mixer.
Once the mixture is light and fluffy, slowly add the oil. Continue beating and add the yogurt. Finally, add the sifted dry ingredients.
Grease or butter a 9-inch mold. Pour the mixture in. Sprinkle with sugar pearls.
Bake at 350°F for 40-45 minutes in a static oven. Do the toothpick test. Remove from oven and let cool. Unmold and sprinkle with powdered sugar.
Tips
Store in a cake container at room temperature for 4 days.
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