plumcake allo yogurt

Straight from grandma’s recipe book today I baked a yogurt loaf cake which is perfect for breakfast. Dunking it in coffee, tea or milk will make you happy.



3 eggs + 100 ml (3.5 fl oz) seed oil + 120 g (4.25 oz) brown sugar + 180 g (6.35 oz) 00 flour + 1 pinch of salt + 1 teaspoon of vanilla yeast + 250 g (8.8 oz) plain yogurt.

In a bowl add the eggs, sugar, salt and beat with a fork until the mixture is creamy. Add yogurt a little at a time, stirring constantly. Pour the oil a little at a time, stirring constantly. Add the flour a little at a time, stirring constantly to avoid lumps. Also add the vanilla yeast. Line a loaf pan with baking paper  and bake in oven preheated to 170°C (338°F) for 50-55 minutes. Before removing it from oven, check the cooking by inserting and extracting a toothpick. If it’s clean, the cake is ready.


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