Citrus yoghurt cake
This yoghurt cake, made using the yoghurt pot as a measuring cup, is the easiest bake you can imagine. Use high-quality ingredients: fresh free-range eggs, organic full-fat yoghurt and seasonal fruit. In winter, you can mix in the grated organic orange peel to give an extra hint to your cake. Eaten for breakfast, this cake will turn your mornings into a glorious moment.
Servings 8 people
Ingredients
- 3 eggs
- 380 grams caster sugar
- 245 grams yoghurt, full-fat
- 400 grams all-purpose flour
- 1 lemon, zested
- 1 orange, zested
- 160 grams extra virgin olive oil
- 15 grams baking powder
- 1 pinch salt
Instructions
- Preheat the oven to 160°C/gas mark 3
- Whisk the eggs with the sugar until pale. Add the extra virgin olive oil and yoghurt and stir to mix
- Sift in the flour, the baking powder and the grated peel of one orange and one lemon
- Butter and dust with flour a 24cm round cake tin, scrape the batter into the tin and bake for about 30 minutes until golden and dry inside. Use a toothpick to test if it is dry inside
- Remove from the oven, let it cool down for a few minutes and remove from the cake tin. Let it cool down completely on a wire rack, then dust with sugar. It will keep fresh for several days if stored perfectly wrapped in a kitchen towel
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