The seven-jar cake is one of our grandmothers’ classic desserts. Very easy and quick, the seven-jar cake is famous not only for its taste and softness but also because the simple yogurt jar becomes the unit of measurement for our ingredients, meaning we won’t need a scale. It is perfect for both breakfast and snack time. We can also enrich it with other ingredients, such as chocolate chips, nuts, cocoa, etc.
I would like to make a note regarding the amount of sugar. The classic grandma’s recipe calls for two jars; in my opinion, though, that’s too much. I add only 150 grams, which is a little more than one jar, and I think it is the right sweetness for this cake. However, choose what is the perfect amount for your taste.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 1 Hour
- Portions: 10/12 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 jar Fruit Yogurt (125 grams)
- 3 Whole eggs (medium)
- 2 jars Sugar (or just 150 g)
- 2 jars All-purpose flour
- 1 jar Cornstarch or potato starch
- 1 jar Vegetable oil
- 1 packet Baking powder
- 1 pinch Salt
- to taste Lemon zest
- to taste Liqueur (or vanilla)
Preparation
The jar refers to the 125 grams one and we will use it as a measuring unit.
Take the eggs out of the fridge at least half an hour before making the cake, as they need to be at room temperature.
In a bowl, put the whole eggs and sugar. Beat them with a whisk until you get a fluffy and thick mixture (4-5 minutes are more than enough).
Add the yogurt (even lactose-free is fine) and mix it with the beaten eggs.
Add the vegetable oil, the liqueur or another spice to taste, and mix until perfectly blended. Work only as much as needed to absorb the ingredients.
Add the dry ingredients.
Add, one at a time, first the jars of flour (already sifted and mixed with the baking powder), then the cornstarch (also sifted). As soon as one ingredient is absorbed, add the next.
Finally, add the salt and the grated zest of one lemon. Mix just enough to combine them.
Pour the creamy mixture into a cake pan lined with parchment paper and bake our seven-jar cake in the preheated oven at 338°F, for about 25-30 minutes. The baking times are purely indicative, as each oven is different. Mine is gas, static, and cooks only from the bottom.
To check if it’s cooked, stick a wooden skewer into the cake, and it should come out dry.
If it is well cooked, turn off immediately and take the seven-jar cake out of the oven, to prevent the residual heat from drying it out too much.
Dust it with plenty of powdered sugar as soon as it has cooled down.
