Tasteofspain_uk
Active Member
This cake gets its name from its main ingredient which is yogurt. Also, and this is very funny, it is known like this because our grandmothers would measure the ingredients using a yogurt cup. Yes: no scales, no cups, no measure jugs... Just a simple, standard yogurt cup from a set of 4. They just tell you the recipe as one part of yogurt to two of sugar, to one of oil...
See below for the recipe in grams:
INGREDIENTS
- Greek yogurt (125 g)
- Eggs (3)
- Caster sugar (250 g)
- Sunflower oil (125 g)
- Plain flour (375 g)
- Baking powder (1 teaspoon)
- Lemon zest
In a bowl, mix the eggs and the yogurt with an electric whisker. Do the same then with the sugar and the sunflower oil, one at a time. Make sure all ingredients are well integrated.
Add the lemon zest and sift the flour and the baking powder. Blend everything until you achieve a homogeneous batter with no lumps.
Grease a cake tin with flour and pour the batter in. Spread it evenly. Preheat your oven at 180 Celsius and bake for 45-50 minutes.
Check with a skewer if the inside is cooked every now and then. If the top is getting too brown, cover it up with kitchen foil. Once it’s baked, let it cool inside the tin and put it in a plate afterwards.