In a large bowl, pour the yogurt, the eggs, the rum, and the sugar.
Mix vigorously with a whisk, adding the corn oil in a steady stream.
Add the sifted flour and baking powder, mixing with a wooden spoon until a creamy mixture is obtained.
Line a bundt cake pan with parchment paper, butter and flour the edges of the cake.
Pour the prepared mixture into the cake pan and bake in a preheated oven at 180°C for 35 minutes.
Wait about ten minutes before removing the cake from the mold.
Dust the surface with powdered sugar if desired.
Large bowl
Whisk
Store in the refrigerator for 2-3 days.
Ideal for being filled and decorated as desired. You can try variations with different flavors of yogurt.
Italy
| Energy (kcal) | 257.38 |
| Carbohydrates (g) | 54.91 |
| of which Sugars (g) | 24.37 |
| Fat (g) | 2.07 |
| of which Saturates (g) | 0.81 |
| Protein (g) | 7.01 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.12 |
