When trying a good cake, the ideal is that it is juicy and spongy enough to be eaten alone, although with a piece of chocolate, for example, it looks great.
This cake has a very neutral taste, so that in the final result you can appreciate the taste of its ingredients. It is delicious and it is also prepared very quickly.
You can make other very juicy cakes with the measure of yogurt, such as a pumpkin cake, or the carrot and nut cake. For chocolate lovers, there is nothing better than a homemade chocolate cake, or the orange and chocolate one. And for those who enjoy any dessert or cake with apple, nothing better than a sponge cake with apple and nuts, spongy and homemade.
- 1 natural yogurt (125 gr).
- 3 eggs.
- Flour (3 measures of yogurt, equivalent to 225 gr).
- Sugar (2 measures of yogurt, equivalent to 240 gr)
- Olive oil (1 measure of yogurt, equivalent to 120 gr)
- 1 sachet of baking powder (16 gr)
- Butter to spread on the mold.
Empty the yogurt into a small bowl so you can use your container as a measure of quantity. Preheat the oven to 180º for 10 minutes, which you will use to prepare the dough. In a large bowl add the two measures of sugar and the eggs, and beat them vigorously with a whisk. Add the oil and the yogurt and continue beating so that the mixture is homogeneous, without lumps.
Now place a strainer just above the bowl and add the measures of yeast and flour so that they pass through it. This process is called sieving and it allows these ingredients to be added to the mixture without lumps, great for everything to mix well. Finish mixing everything, so that all the ingredients are perfectly integrated.
Line your pan with greaseproof paper or butter. You can do it with a kitchen brush, and it is recommended that the butter has been out of the fridge for a few minutes, or if it is too hard, put a small amount of it in a glass in the microwave for just 5 seconds, and you will have it ready.
Pour the dough into the pan and place it in the oven. Bake it at that temperature of 180º for about 30 minutes. Test the knife: prick the cake with a knife, and if it comes out without any sticky remains it is ready. Turn off the oven, take out the cake and let it rest for a few minutes before removing it from the mould.
Unmold the cake by passing a knife over the edge and peeling it off the walls, you won't have much difficulty. Serve it when it has cooled down, and accompany it with some pieces of chocolate or whatever you like.
If you like the final taste of the oil to be appreciated, use one with a strong flavour, but if you prefer it to be more discreet, use an oil with a mild flavour, or add half the measure of olive oil and the other half with sunflower oil.