Sometimes all you need is a slice of simple, delicate, warm yogurt cake!
Today I was craving a slice of cake and I just had to bake this! ;)
It reminds of home, of being a kid and baking with my mum, of having an afternoon snack (merenda) with a slice of homemade ciambellone.
It is perfect for breakfast, dipped in your morning caffelatte! It is also incredibly easy to make!
300g plain flour
1 tbsp potato starch
250g natural yogurt (I used Chobani plain fat free yogurt*)
200g caster sugar
2 tsp baking powder
1 tbsp vanilla extract
1/2 cup sunflower oil
zest of 1 lemon
pinch of salt
icing sugar to decorate
Pre-heat the oven to 180 C°.
Beat the eggs with the sugar, then slowly add the sunflower oil. Add the yogurt, potato starch, lemon zest and a pinch of salt. Mix all ingredients with an electric whisk.
Gradually add the flour, vanilla extract and baking powder. Pour the mix into a greased cake tin. Bake for 35/40 minutes. Do not open the oven for at least 30 minutes.
Remove the cake from the oven and let it cool down on a wire rack for about 10 minutes. Dust the top with icing sugar.
Enjoy dipping a slice of cake in warm caffelatte or milk! :)
*I discovered Chobani at the Nuffnang #cocktailsNcake event at St Pancras Renaissance Hotel, where I received a goodie bag with two pots of yogurt! Thank you Chobani for inspiring this recipe!