Yogurt Cake
Ingredients
- 0.7 pcSweet yogurt or fermented milk on a bed of fruit (plain)
- 133.3 gWhite sugar
- 2 pcEgg (whole)
- 200 gWheat flour (sifted)
- 7.3 gBaking powder
- 66.7 mlSunflower oil
- 0.7 tspVanilla extract
- 0.7 pinchFleur de sel
- 6.7 gUnsalted butter (softened for the mold)
Method
A moist, airy crumb that springs back when touched. The crust is thin and golden, releasing a clear vanilla aroma as it leaves the oven.
- 1
Preheat the oven to 180°C. Grease the mold evenly on all sides so the cake releases without resistance.
- 2
In a mixing bowl, empty the yogurt. Add the sugar and whole eggs. Whisk vigorously until the mixture whitens and becomes frothy.
- 3
Pour in the flour and baking powder. Mix from the center with a spatula to incorporate the powders gradually and prevent lumps from forming.
- 4
Add the sunflower oil, vanilla extract, and sea salt. Mix until the batter is smooth, glossy, and perfectly homogeneous.
- 5
Pour the batter into the mold. Bake for 40 minutes. The cake is done when a knife blade inserted into the center comes out clean and dry.
Frequently asked questions
How do you get this dish right?
- Use the empty yogurt pot to measure the other ingredients, as is tradition.
- Do not overmix the batter after adding the flour to keep the crumb light.
- The cake is better the next day once the moisture has distributed evenly.
How long does this dish keep?
Store at room temperature in an airtight container or wrapped in a cloth to preserve its softness for up to 4 days.
