In a large bowl pour the yogurt, the eggs, the rum and the sugar.
Mix vigorously with a whisk, gradually adding the corn oil in a thin stream.
Add the flour and the sifted baking powder, mixing with a wooden spoon until a creamy batter is obtained.
Line a bundt pan with parchment paper, butter and flour the pan.
Pour the batter into the pan and bake in a preheated oven at 180°C for 35 minutes.
Wait about ten minutes before removing the cake from the pan.
Dust the surface with powdered sugar if desired.
Large bowl
Whisk
Store in the refrigerator for 2-3 days.
Ideal for filling and decorating as desired. You can try variations with different yogurt flavors.
Italia
| Energy (kcal) | 332.39 |
| Carbohydrates (g) | 52.73 |
| of which Sugars (g) | 23.37 |
| Fat (g) | 11.93 |
| of which Saturates (g) | 2.18 |
| Protein (g) | 6.02 |
| Fiber (g) | 0.92 |
| Sale (g) | 0.1 |
