Yogurt cake

Ingredients

• 1 yogurt (with the container used as a measuring cup)
• 2 bags of flour
• Alternative: 1 cup of flour; and
• 1 container of almond or hazelnut powder
• 2 cups of sugar
• Alternative: 1 jar of honey
• 1 package of baking powder
• Alternative: Whisk the egg whites until stiff peaks form.
• 3 eggs
• 1/2 pot of food-grade oil paint
• Optional: 1 tablespoon of rum
• Optional: 1 vanilla bean, scraped

Preheat the oven to 180 °C.

Use a mixer, or alternatively, a salad bowl and a whisk.

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Let’s combine the yogurt, the 3 eggs (alternative without yeast: just the yolks), the 2 containers of sugar (alternative without yeast: keep about 20% for whipping the eggs), and optionally, the scraped vanilla pod and/or rum.

Add half a cup of oil paint and mix the dough.

Add the two containers of flour, along with the yeast, and whip again.

Alternative without yeast: Whisk the egg whites until stiff peaks form, while gently folding in the remaining sugar. This will create a smooth and even batter.

Variations: add pieces of apple, pear, apricot, chocolate, olive, ham, grated cheese, herbs, etc.

Grease or butter a cake pan and lightly dust it with flour.

Pour this mixture into the pan.

Bake in the oven at 180 °C for approximately 30 to 40 minutes.

Insert the tip of a knife (without teeth) into the center of the cake: if it comes out completely dry, the cake is done; otherwise, bake for another 5 to 10 minutes.