Yoghurt Cake

This yoghurt cake is one of my childhood cakes and the easiest in the world to bake! My mom used to bake it for us when we were younger, and we loved to help her.

Now, when we ask for homemade sweet treats, she says we're too old, so I'm taking over!

Ingredients for a 24 cm springform cake tin/pan:

• 1 plain yoghurt pot

• 3 eggs

• 2 brown sugar pots

• 1 vanilla bean

• Cinnamon

• 1 zest of a lemon (optional)

• 2 plain/all-purpose flour pots

• 1 packet of baking powder

• 3/4 grapeseed oil pot

• Dark chocolate (optional)

Instructions:

1. Preheat the oven to 180°C/356°F.

2. In a large bowl, add the yoghurt, the eggs, and mix.

3. Add the sugar and mix.

4. Scent the cake with the vanilla that you will have split in half by collecting the seeds and add the cinnamon. You can also add lemon zest at this time.

5. Add the flour and baking powder and mix gently, starting from the centre.

6. Add the oil and mix. Add the dark chocolate cut into chips and mix.

7. Butter and flour the tin/pan, then pour the batter into it—Bake for 30 to 40 minutes at 180°C/356°F.

8. Let it cool on a cooling rack and serve

Notes:

For even more indulgence, you can make chocolate icing and decorate the cake with roasted almonds. I will show you this version in a future post.