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 replace them with hazelnuts. Also available in lactose-free version.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 10 Slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 3 eggs
- 2/3 cup sugar
- 1/2 vanilla bean
- 1/2 cup sunflower oil
- 1 1/2 cups all-purpose flour
- 1 1/2 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 Beater
- 1 Bowl
- 1 Knife
- 1 Pan
- 1 Sieve
- 1 Whisk
Steps
Preheat the oven to 350°F (static mode).
Coarsely chop the walnuts and set aside.
Beat the eggs with sugar and vanilla seeds at high speed using an electric beater or stand mixer until light and fluffy, about 5 minutes.
Gradually add oil while continuing to beat at medium speed, then add the yogurt.
Gently fold in the sifted flour, baking powder, and starch with a hand whisk without deflating the batter.
Finally, add the liqueur, walnuts, and chocolate chips.
Pour the batter into a 9-inch pan previously buttered or oiled.
Bake for 45 minutes.
Check with a toothpick and remove from the oven if it comes out dry, otherwise continue baking for another 5 minutes.
Remove from the oven and let cool before removing from the pan.
Dust with powdered sugar if desired.
Tips
It keeps 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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