Yogurt Cake

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.

• Prep time: 15 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 528
• Protein: 9 g
• Carbs: 74 g
• Fat: 22 g

Ingredients

• 0.7 piece Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 133.3 g White sugar
• 2 piece Egg ( whole )
• 200 g Wheat flour ( sifted )
• 7.3 g Baking powder
• 66.7 ml Sunflower oil
• 0.7 tsp Vanilla extract
• 0.7 pinch Fleur de sel
• 6.7 g Minimum butter sweet ( softened for the mold )

Instructions

1. Mold preparation

   Preheat the oven to 180°C. Grease the mold evenly on all sides so the cake releases without resistance.

2. Base batter

   In a mixing bowl, empty the yogurt. Add the sugar and whole eggs. Whisk vigorously until the mixture whitens and becomes frothy.

3. Adding dry ingredients

   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. Emulsifying with oil

   Add the sunflower oil, vanilla extract, and sea salt. Mix until the batter is smooth, glossy, and perfectly homogeneous.

5. Baking and testing

   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.

Chef's tips

• 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.

Storage

Store at room temperature in an airtight container or wrapped in a cloth to preserve its softness for up to 4 days.