Here’s a simple and authentic recipe for Grandma’s Italian Yogurt Cake (Torta allo Yogurt)—a soft, moist, and delicious cake that’s easy to make! This cake is often measured using a yogurt cup, making it a no-fuss, classic Italian favorite.
Ingredients:
(Use the yogurt cup (125g) as a measuring tool if desired)
- 1 cup (125g) plain yogurt (Greek or regular)
- 3 eggs
- 1 cup (200g) granulated sugar
- ½ cup (125ml) vegetable oil or melted butter
- 2 cups (250g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract (or lemon zest for a citrusy twist)
- A pinch of salt
- Powdered sugar for dusting
Instructions:
- Preheat oven to 175°C (350°F). Grease and flour a 9-inch (22cm) cake pan or line it with parchment paper.
- Whisk eggs and sugar in a large bowl until light and fluffy.
- Add yogurt, oil (or butter), and vanilla (or lemon zest). Mix well.
- Sift flour, baking powder, and salt together, then gradually fold into the wet ingredients. Stir until smooth, but don’t overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool and dust with powdered sugar before serving.
This cake is perfect for breakfast, tea time, or as a light dessert. Would you like any variations, like adding chocolate or fruit?
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