Name: Yogurt Cake
Prep time: 45 min
Cook time: 35 min
Total time: 80 min
Yield: 10
Cuisine: Italy
Ingredients: 2 jars Yogurt; 2 jars Sugar; 1 jar Corn oil; 4 jars All-purpose flour type 00; 16 g Baking powder; 0.5 shot glass Rum; 120 g Eggs; null Powdered sugar

Preparation

STEP 1 OF 7
In a large bowl, pour the yogurt, the eggs, the rum, and the sugar.
STEP 2 OF 7
Mix vigorously with a whisk, adding the corn oil in a steady stream.
STEP 3 OF 7
Add the sifted flour and baking powder, mixing with a wooden spoon until a creamy mixture is obtained.
STEP 4 OF 7
Line a bundt cake pan with parchment paper, butter and flour the edges of the cake.
STEP 5 OF 7
Pour the prepared mixture into the cake pan and bake in a preheated oven at 180°C for 35 minutes.
STEP 6 OF 7
Wait about ten minutes before removing the cake from the mold.
STEP 7 OF 7
Dust the surface with powdered sugar if desired.

Suggestions

Large bowl
Whisk

General Information

Storage notes

Store in the refrigerator for 2-3 days.

More information

Ideal for being filled and decorated as desired. You can try variations with different flavors of yogurt.

Origin

Italy

Yogurt Cake

Yogurt Cake

Ingredients

Purchasable products

Buffalo Milk Yogurt Costanzo 100g

Organic Beet Sugar 500g

Aged Rum 5 years