If you’re craving a soft and light dessert, this is perfect for you. The yogurt cake is a perfect sweet treat for breakfast or after a meal. You know that my recipes are almost always super quick and practical to prepare; the batter of this yogurt cake is very firm, so it lends itself well to being filled on top, and you won’t find the filling at the bottom. I enriched this dessert with blackberry jam, but you can choose to fill it to your taste with creams or fruit.
Let’s start baking …
Hugs
Giusi
- Preparation time: 5 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
These ingredients are for a 9.5-inch diameter mold
- 2 cups all-purpose flour (I use spelt)
- 3 eggs
- 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 1 tbsp baking powder
- 1 cup Greek yogurt (I use vanilla flavor)
- 8 tsps jam (I use blackberry)
Steps
With electric beaters, work the eggs with the sugar for a few minutes, then slowly add the oil. Pour the yogurt one spoon at a time, and finally the flour and previously sifted baking powder. The batter will be very dense. Pour the mixture into a 9.5-inch mold lined with wet and well-wrung parchment paper (this helps it adhere well to the mold). Start placing the teaspoons of jam on the surface and roughly level it with the handle.
Bake in a preheated static oven at 356°F for 40 minutes, always do the toothpick test. Let the cake cool completely before enjoying it.
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