A simple yogurt cake for every day!
This is quick, easy and irresistible cake for every day. You will enjoy.
A typical biscuit cake that is baked in a bread mold, enriched with a little cranberry, is just what you need for breakfast or an afternoon dessert! The yogurt with which this cake is prepared will give it juiciness and softness.
The great thing about making this cake is that you use the same cup of yogurt to measure all the ingredients (except salt and vanilla sugar)! The size of the cup is 180 ml. If you use Greek yogurt that is in a slightly larger cup, 200 ml, you do not have to increase the number of eggs because those 20 ml will no longer significantly change the texture of the biscuit.
Ingredients:
- 1 cup yogurt (or Greek yogurt)
- 2 cups plain flour
- 1 cup sugar
- 1/2 cup oil (olive, coconut or sunflower)
- 3 larger eggs 1 baking powder
- 1 bag of vanilla sugar
- A pinch of salt Dried fruits: cranberries, raisins or fresh like raspberries; or chocolate drops, add as desired, but not more than 100 g
Preparation:
- Preheat the oven to 180 degrees.
- Put the yogurt in the preparation bowl first, then wash the cup and dry it, because it will be a measure for the other ingredients.
- Add flour, sugar, baking powder and salt.
- Add oil, eggs and vanilla sugar.
- Stir with a spatula until the mixture is homogeneous and smooth; if you add dried fruit, flour it a bit and mix it into the mixture, you can also soak it for a couple of hours in fresh orange juice or one of your choice.
- Pour the mixture into a mold (size 30 x 10 x 7 cm) smeared with butter and floured (shake off excess flour).
- Place the fruit (if you put it fresh) on top with a little flour and bake in a preheated oven for 45 minutes, or until the cake is completely baked - until the toothpick stuck in the middle comes out clean.
- Serve chilled and sprinkled with powdered sugar.
