The yogurt and honey cake, without sugar is a delicious and slightly sweet breakfast cake. I don’t like sugar-free desserts. I don’t like eating them, and I don’t like making them. Also, because sugar-free doesn’t mean healthier and doesn’t mean it won’t make you gain weight. Usually, sugar-free makes us feel authorized to eat more and still leaves us unsatisfied. Because what kind of dessert is it if it’s not sweet but is supposed to be sweet? Unless there’s a health issue, have a piece of cake for breakfast once a week and enjoy it! So why yogurt and honey cake? Because you asked for it. And if I can, I will satisfy you. But I’ll also honestly share my thoughts.
P.s. Why does the cake have this strange shape? Because it was baked in a decorated loaf pan, but I didn’t like the effect, so I didn’t flip it. But then I made it again. And you can see it at the end of the article. I simply used a bundt pan: definitely better.
Not to be missed
- Difficulty: Easy
- Cost: Cheap
- 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
- 5 oz plain yogurt
- 3 1/3 tbsps rice oil (or other seed oil of choice)
- 1 packet baking powder
Tools
- 1 Mixer Kitchen Aid Artisan
- 1 Pan 25 centimeter bundt pan
- 1 Toothpick Cake tester
- 1 Cooling Rack
Steps
In the mixer bowl or with an electric beater, beat the eggs with the honey, then add the flours and continue to beat, pouring in the oil gradually, then the yogurt. Finally, also add the baking powder and mix well to perfectly blend the ingredients to obtain a smooth and lump-free mixture.
Transfer the mix into a greased and floured 10-inch bundt pan and bake in a preheated oven at 350 °F (175 °C) for 40/45 minutes. Remember to check the baking with a skewer, and once baked, let the cake cool on a rack before slicing.
FAQ (Questions and Answers)
Can I use all-purpose or 00 flour?
Yes, you can replace type 1 and type 2 flour with the one you prefer. I advise against using whole wheat as it might make the cake too dense.
