A soft and light dessert, perfect for breakfast or snack.
Pour the sugar into a bowl.
Scent with the grated peel of the orange.
Add the sunflower oil.
Add the plain yogurt.
Mix everything with electric whisks.
Add the flour, sifted with the baking powder.
Mix everything again with the whisks.
In the end, you should obtain a creamy and thick batter.
Pour the batter into a bundt pan, previously greased with a drizzle of oil. Bake in a preheated oven at 180 °C for about 35 minutes (always check with a toothpick to verify if it's done).
Once the cooking time is over, take out the cake and let it cool completely. Dust the surface with a bit of powdered sugar and serve in slices.
The yogurt cake without eggs can be stored, under a glass dome or in a suitable airtight container, for about 4 days.
Perfect for those allergic or intolerant to eggs and for those who want a light and easily digestible dessert.
Italy
| 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 |
