A soft and light dessert, perfect for breakfast and snack time.
Pour the sugar into a bowl.
Scent with the grated zest of the orange.
Pour in the sunflower seed oil.
Add the plain yogurt.
Mix everything with electric beaters.
Add the flour, sifted with the baking powder.
Mix everything again with the beaters.
At the end, you should obtain a creamy and thick mixture.
Pour the batter into a ring cake pan, previously greased with a little oil. Bake in a preheated oven at 180 °C for about 35 minutes (do the toothpick test to check for doneness).
After the baking time, remove the cake from the oven and let it cool completely. Dust the surface with a little powdered sugar and serve in slices.
The yogurt cake without eggs can be stored under a glass dome or in a suitable airtight container for about 4 days.
Perfect for those who are allergic or intolerant to eggs and for those who want a light and digestible dessert.
Italia
| Energy (kcal) | 277.84 |
| Carbohydrates (g) | 39.36 |
| of which Sugars (g) | 13.31 |
| Fat (g) | 11.98 |
| of which Saturates (g) | 1.86 |
| Protein (g) | 5.26 |
| Fiber (g) | 0.77 |
| Sale (g) | 1.26 |
