The yogurt cake with walnuts and chocolate is a classic for breakfast or snack. Soft and delicious, it will please the whole family. If you don’t have walnuts, you can also substitute them with hazelnuts. Also available in a lactose-free version.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 vanilla pod
- 1/2 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 cup cornstarch
- 1/2 cup walnuts (shelled)
- 1/4 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.
Coarsely 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 the mixture is light and fluffy, about 5 minutes.
Add the oil in a thin stream while continuing to beat at medium speed, then add the yogurt.
Gently fold in the sifted flour, baking powder, and cornstarch using a hand whisk, being careful not to deflate the mixture.
Finally, add the liqueur, walnuts, and chocolate chips.
Pour the mixture into a 9-inch pan previously buttered or oiled.
Bake for 45 minutes.
Perform the toothpick test and remove from the oven if it comes out clean, otherwise continue baking for another 5 minutes.
Remove from the oven and let cool before unmolding.
Dust with powdered sugar to taste.
Advice
Store 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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