The yogurt and honey cake, without sugar is a delicious and slightly sweet breakfast dessert. I don’t like sugar-free desserts. I don’t like to eat them, and I don’t like to make them. Also, because sugar-free doesn’t mean healthier, and it doesn’t mean it won’t make you gain weight. Usually, sugar-free makes you feel authorized to eat more and still leaves you unsatisfied. Because what kind of dessert is it that isn’t sweet? Unless there’s a health issue, enjoy a piece of cake for breakfast once a week! So, why the yogurt and honey cake? Because you asked for it. And if I can, I try to please you. But I also want to share my honest opinion.
P.S. Why does the cake have this strange shape? Because it’s baked in a decorated loaf pan, but I didn’t like the effect, so I didn’t turn it upside down. But then I made it again. And you can see it at the end of the article. I simply used a bundt pan: much better.
Don’t miss
- Difficulty: Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8 People
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 4 eggs
- 1 1/3 cups type 1 flour
- 1 1/8 cups type 2 flour
- 1/2 cup honey
- 2/3 cup plain yogurt
- 1/4 cup rice oil (or other seed oil of choice)
- 1 packet baking powder
Tools
- 1 KitchenAid Artisan Stand Mixer
- 1 10-inch Bundt Pan
- 1 Cake Tester
- 1 Cooling Rack
Steps
In the bowl of the stand mixer or with an electric mixer, work the eggs with the honey, then add the flours and continue mixing while slowly adding the oil and then the yogurt. Finally, add the baking powder and mix well to perfectly combine the ingredients, obtaining a smooth and lump-free mixture.
Transfer the batter into a greased and floured 10-inch bundt pan and bake in a preheated oven at 350°F for 40/45 minutes. Remember to check the baking with a skewer, and once baked, let the cake cool on a wire rack before slicing.
FAQ
Can I use all-purpose or cake flour?
Yes, it’s possible to substitute type 1 and type 2 flour with your preferred choice. I advise against using whole wheat flour as it might make the cake too dense.
