Grandma's Yogurt Cake

A golden crust that cracks slightly under the touch, with a dense and moist crumb smelling of vanilla. The texture is supple, neither too dry nor too oily, typical of childhood snacks.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 466
• Protein: 8 g
• Carbs: 59 g
• Fat: 22 g

Ingredients

• 2 piece Egg ( whole )
• 83.3 g Sweet yogurt or fermented milk on a bed of fruit ( plain )
• 100 g White sugar ( powdered )
• 166.7 g Wheat flour ( sifted )
• 66.7 ml Sunflower oil ( neutral )
• 7.3 g Baking powder ( one packet )
• 0.7 tsp Vanilla extract ( liquid )
• 0.7 pinch Gray sea salt ( fine )
• 6.7 g Minimum butter sweet ( softened for the mold )

Instructions

1. Oven and mold prep

   Preheat the oven to 180°C. Generously grease a cake tin with softened butter so the cake unmolds without sticking.

2. Whisking the eggs

   In a mixing bowl, whisk the eggs and white sugar until the mixture turns pale and becomes frothy.

3. Mixing liquids

   Add the yogurt, sunflower oil, and vanilla extract. Whisk until the batter is smooth and shiny.

4. Folding dry ingredients

   Pour in the wheat flour, baking powder, and the pinch of salt. Mix gently with a spatula to avoid overworking the batter, which would make it rubbery.

5. Baking

   Pour into the mold and bake. The cake should rise and turn golden. When the tip of a knife comes out clean and dry, it is ready.

Chef's tips

• Do not overmix the batter once the flour is added, or the cake will be tough.
• Let the cake rest for 10 minutes before unmolding to prevent it from tearing.

Storage

Keeps for 3 to 4 days wrapped in a clean cloth or cling film at room temperature.