Ingredients
- All-purpose flour
300g300g - Sugar
100g100g - Plain natural yogurt
300g300g - Sunflower seed oil
100mL100mL - Orange
0.5unit0.5unit - Baking powder
1unit1unit - Powdered sugarto taste
Preparation
- STEP 1 OF 10
Pour the sugar into a bowl.
- STEP 2 OF 10
Scent with the grated zest of the orange.
- STEP 3 OF 10
Pour in the sunflower seed oil.
- STEP 4 OF 10
Add the plain yogurt.
- STEP 5 OF 10
Mix everything with electric beaters.
- STEP 6 OF 10
Add the flour, sifted with the baking powder.
- STEP 7 OF 10
Mix everything again with the beaters.
- STEP 8 OF 10
At the end, you should obtain a creamy and thick mixture.
- STEP 9 OF 10
Pour the batter into a bundt cake pan, previously greased with a little oil. Bake in a preheated oven at 180 °C for about 35 minutes (do the toothpick test to check for doneness).
- STEP 10 OF 10
After the baking time, remove the cake from the oven and let it cool completely. Dust the surface with a bit of powdered sugar and serve in slices.
General Information
Storage notes
The yogurt cake without eggs can be stored under a glass dome or in a suitable airtight container for about 4 days.
More information
Perfect for those allergic or intolerant to eggs and for those who want a light and digestible dessert.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 277.84 |
Carbohydrates (g) | 39.36 |
of which Sugars (g) | 13.31 |
Fat (g) | 11.98 |
of which Saturates (g) | 1.86 |
Protein (g) | 5.26 |
Fiber (g) | 0.77 |
Sale (g) | 1.26 |
- Proteins5.26g·9%
- Carbohydrates39.36g·69%
- Fats11.98g·21%
- Fibers0.77g·1%