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italian yoghurt cake

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Italian yoghurt cake

This cake is famously so easy that the French version (gâteau au yaourt) is called ‘the toddler cake’. It’s the first cake the French kids are taught to bake, at the age of 3 or thereabouts. I do hope they get to at least Ecole Elémentaire before they have a go at madeleines or macarons, otherwise I’ll have serious confidence issues.

The Italians don’t bother teaching kids to bake – they all have nonnas after all who know and can do better – so I tackled the Italian version without much harm to self-esteem. Torta 7 vasetti, or torta allo yogurt, sounds grown up enough and doesn’t mention toddlers. It’s still dead easy.

Although on the other hand I do wonder. Because this here takes one small yoghurt pot (of the annoyingly rarely encountered in British supermarkets size) and uses it as a measure for the subsequent ingredients. No brainer – but scooping a potful (or cupful) of flour from a standard bag, or sugar from even a smaller bag, does present a challenge. I’d be keen to find out how you cope in the countries where recipes come in cups – without spilling the flour all over the kitchen, making a tremendous mess and worrying senseless that the measurements are not precise: a packed cup? a heaped cup? Life with a pair of kitchen scales is easier for an obsessive precision freak like me…

This particular recipe is a méli-mélo of several, mostly Italian, all similar, like Giallozafferano’s for instance.


 
 

italian yoghurt cake

Servings: 12-14Time: just over an hour

INGREDIENTS

  • 1 pot of full fat yoghurt, 120g (about 4oz.)
  • 3 eggs
  • 2 pots of caster sugar
  • 1 pot of vegetable or groundnut oil
  • zest of 1 lemon
  • 1 ½ tsp rose water
  • 1 pot of cornflour
  • 2 pots of plain flour
  • 2 tsp baking powder
  • For the icing:
  • 30g (2 tbsp.) caster sugar
  • 30g (2 tbsp.) butter
  • 30g (2 tbsp.) lemon juice
  • 110g (3/4 cup) icing sugar
Yoghurt cake ingredients


METHOD

First of all, scoop the yoghurt out of the pot into a small bowl, wash and dry the pot thoroughly as it will serve as a measure for the other ingredients.

Beat the eggs with the sugar until pale and fluffy. Continue beating while you add the yoghurt and the oil, a little at a time. Add the zest and the rose water and mix well.

Sieve the flour with the cornflour and baking powder and add to the mix. Fold in carefully, making sure you don’t deflate the batter.

Preheat the oven to 180C/350F/gas 4. Butter and flour a round 20cm cake tin. Pour the batter into the prepared tin and bake for 40 – 45 minutes until a skewer inserted into the middle of the cake comes out clean.

Turn the oven off and leave the cake in for 10 minutes with the door open. Take out and cool completely on a wire rack.

Yoghurt cake and icing

For the icing, bring the sugar, lemon juice and the butter to the boiling point in a small pan and pour over the icing sugar, beat with a whisk until smooth. Drizzle or pour over the cake.

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