The 7-jar cake is a very soft and simple dessert in which nothing is weighed; the quantities of the various ingredients are measured with the yogurt jar. The recipe is very easy and it’s a fantastic base perfect to enjoy plain or enrich with the fruit you like best, on the blog you can already find the apple version, strawberry version and peach version.
This cake also reminds me of my childhood. It was a dessert often prepared, and I remember my grandmother and my mother used disposable plastic cups to measure the amount of ingredients, the same ones we kids used at every birthday party. It was and is very quick to make.
To make it, just beat the eggs well with the sugar, add the liquids and powders alternating them; the batter can then be enriched with chocolate chips, nuts, and fresh fruit.
The 7-jar cakes are extremely versatile and customizable. I usually make them with seed oil but you can easily replace it with melted butter.
Try the other variants too:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 jars all-purpose flour (heaped)
- 1 jar potato starch
- 2 jars sugar (scant)
- 1 plain natural yogurt (125 g)
- 1 jar peanut oil
- 3 eggs (medium)
- 1 packet baking powder
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (grated)
- 1 teaspoon orange zest (grated)
- 1 tablespoon all-purpose flour
- as needed butter
- as needed vanilla powdered sugar
Tools
- 1 Bowl large
- 1 Electric Whisk
- 1 Cake Pan springform, 9 inches in diameter
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 foamy.
Pour the yogurt, vanilla, and citrus zests into the bowl with the beaten eggs and quickly incorporate.
Add 2 jars of flour while continuing to mix the batter with electric whisks, finally add the jar of oil, then the potato starch and the sifted baking powder.
Mix the batter well but only for the time needed to incorporate the ingredients, otherwise you might stimulate gluten formation, making the cake tough.
The batter is ready, it should be quite thick and well combined, not liquid.
Pour the batter into the buttered and floured pan. Bake the cake in a preheated static oven at 356°F for about 40 minutes.
Do the toothpick test to check for doneness. If necessary, extend the baking time by a few minutes, being careful not to overbake, otherwise, 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 cake is ready, let it cool completely, dust with powdered sugar and serve.
Advice
Storage
The 7-jar cake keeps at room temperature for 3 days in the appropriate cake container.
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