- Difficulty: Easy
- Cost: Affordable
- Preparation time: 20 Minutes
- Portions: 6-8
- Cooking methods: Oven
- Energy 216.89 (Kcal)
- Carbohydrates 21.62 (g) of which sugars 13.46 (g)
- Proteins 4.36 (g)
- Fat 13.34 (g) of which saturated 1.35 (g)of which unsaturated 5.06 (g)
- Fibers 0.90 (g)
- Sodium 18.54 (mg)
Indicative values for a portion of 2 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Tips
You can use whole white yogurt, vanilla, or hazelnut yogurt. Remember to take it out of the fridge a bit earlier so that it is not too cold when you add it to the batter.
If you don’t have hazelnut flour, you can grind the same amount of peeled and toasted hazelnuts in a mixer, adding a tablespoon of all-purpose flour from the total (to prevent forming a “paste” instead of flour).
The apple does not change the flavor of the cake but makes the batter more moist and soft.
For a pan of 9.5-10.2 inches, double the amounts and use a full packet of yeast.
If you want to keep following me
You can find me on Facebook, Instagram, and Pinterest!
To receive the recipe of the day for free, you can subscribe to my Telegram channel.
This content contains sponsored affiliate links.
