As you might have noticed, I am more a pasta or focaccia guy then a dessert one, but when it comes to sweet stuff I have my pillars: tiramisu as end-of-lunch dessert, yogurt and fruit jam cake as a teatime companion!
I found out this recipe few years ago and since then it has become a nice treat for a quick breakfast or for a weekend afternoon tea. The most important ingredient here is the yogurt. I strongly recommend to chose a low in sugar one, like my preferred yogurt, a delicious brand from Trentino Alto Adige: Vipiteno. Check the content in sugar, it should be less than 5%.
Sometimes I hear from my friends that baking cakes is difficult, sometimes leavening is bad… the result is that they get a feeling of discouragement and eventually they give up with homemade cakes.
Last example of this comes from a dear friend of mine, living in Rome, Alessandra (ciao Ale 🙂 ). Her last cake has been, in her own words, a total failure, and this post is dedicated to her: Alessandra, don’t give up, try this recipe and you cannot be wrong. Trust me!
Now that I have been able to end a long-lasting friendship, I believe it’s time for my yogurt and fruit jam cake. As usual, let me know if you have liked it, and if you do, you can PIN IT! 🙂
Yogurt and fruit jam cake
Equipment
- a mixer
- A cake mold
Ingredients
- 270 gr all purpose flour '00'
- 180 gr sugar
- 150 ml vegetal oil I recommend corn or sunflower
- 150 gr white yogurt
- 3 eggs
- 1 bag instant yeast for cakes
- 1 organic lemon peel
- 280 gr fruit jam I love peer one, but your taste rules here
Instructions
- The preparation is really quick, so.. turn on the oven at 180 °C. Then start mixing eggs with sugar (medium to high speed).
- Slow down the mixer and slowly pour the oil.
- Now add the yogurt.
- Add the lemon peel.
- Finally, add the flour, slowly, until you obtain an homogeneous cream and last the yeast.
- Pour the cream into the cake mold.
- Add the fruit jam making a circle like in the picture, and put the mold into the oven.
- After 40 minutes… you are done! Make it rest and buon appetito!
Notes
- as always, when dealing with cakes, use ingredients at ambient temperature;
- when you need lemon peel, always go for organic fruit;
- as soon as you start the preparation, turn on the oven, so that it will be at the desired temperature when you need to bake.
Disclosure
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Buon appetito!
6 Comments
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thank you, really appreciated! 🙂
I don’t like cookies or pies in general but this one is not bad at all 😄
Because this one is not too sweet 🙂
It’s Ale here. My failure for my apple cake was due to a yeast shortage at the supermarket, so I replaced it with cream of tartar, but it didn’t work… So the lesson I learnt is: you better not try if you don’t have all the right ingredients! Ciao Rob, I forgive you! 🙂
I knew, I knew, but I adore making fun of you, sorry 🙂 waiting for your next apple pie then 😉