Name: Yogurt Cake
Yield: 4 servings
Ingredients: 3 duck eggs; 1 natural yogurt; 1 mesura oil (better to use a little less than one measure of yogurt); 2 mesures sugar; 3 mesures all-purpose flour (or pastry flour); 16 g leavening agent (Royal baking powder); 1 tablespoon of spice mix (ground cinnamon, nutmeg, clove, ..)

Yogurt Cake

The yogurt cake is a fluffy and soft pastry, made with fresh eggs and natural yogurt, with a moist texture that will melt in your mouth, thanks to a subtle touch of oil.

Ingredients

Servings:

Ingredients

3 duck eggs
1 natural yogurt
1 mesuraoil (better to use a little less than one measure of yogurt)
2 mesuressugar
3 mesuresall-purpose flour (or pastry flour)
16 gleavening agent (Royal baking powder)
1 tablespoonof spice mix (ground cinnamon, nutmeg, clove, ..)

Nutritional Information

Per Serving (Approx.)

Calories

624 kcal

Protein

22 g

Fat

9 g

Carbohydrates

114 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

Preheat the oven to 170ºC for about 10 minutes to ensure it reaches the desired temperature.
In a large bowl, mix all the ingredients until you obtain a smooth and homogeneous mixture, making sure there are no lumps.
Grease the mold well with butter, covering all surfaces to prevent sticking.
Place a sheet of parchment paper to cover the entire bottom of the mold, and fill it with the mixture up to 3/4 of its capacity.
Bake the mold at 170ºC for about 15 to 20 minutes. Check if it is done by inserting a toothpick; if it comes out clean, the cake is ready. Note: Optionally, you can add a chopped apple macerated in a splash of liquor to the batter for an extra flavor.

Recommendations & Tricks

Note: If you want to add apple to the cake, dice a large apple into small cubes, place them in a bowl with a splash of liquor like rum or brandy, and let them macerate for at least 30 minutes to enhance their flavor.
Practical tip: When measuring the oil, use the same yogurt container as a measuring cup, but fill it only three-quarters full to achieve a lighter texture in the cake.
Trick for texture: Sift the all-purpose flour before adding it to the batter. This will help prevent lumps and make the cake fluffier.
Suggestion for whipping egg whites: Whip the egg whites to stiff peaks and gently fold them into the batter as a trick to add fluffiness. Use folding movements to avoid deflating the egg whites.
Oven caution: Preheat the oven to 180 degrees Celsius before starting to prepare the batter. This will ensure even baking. Place the cake on a central rack of the oven for the best results.