As usual I had something close to going bad in the fridge. In this case it was yogurt. So I decided, after much solicitation form my BF, to bake a yogurt cake. I had never baked yogurt cake before, so I looked around the internet and I found that there is a general consensus on how to bake yogurt cake. Pretty much everyone uses the yogurt cup as a measuring tool and 7 yogurt cups worth of ingredients go in the mixture. I used Manu’s recipe as a guideline and for once I did not change much: the recipe looked simple and good enough without any need for adjustments….
- 1 cup yogurt
- 3 cups flour
- 2 cups sugar
- 2 spoons baking powder
- 1 cup milk
- 1 cup oil (I used olive, but I think a more neutral vegetable oil might be better)
- 1 pinch salt
- 3 eggs
- I put in a mixer yogurt, flour, sugar, baking powder, oil, milk, a pinch of salt, and finally added 3 eggs while the ingredients were mixing. I poured the mixture in a loaf oven dish previously greased and floured and put it in a 390F oven for about 1 hour. I let it set for a while before slicing it. For an extra touch you can dust it with powder sugar.
- It is perfect for tea or breakfast: it is similar to a pound cake but much lighter.