Italian Yogurt Tub cake is a recipe that even a child could make. In fact, for many Italian and French children this is the first cake they make. I love this cake. It’s delicious and it reminds me of my family in Italy.
One year ago this morning my family and I woke up in Turin, Italy.
Here in Turin we had our first breakfast Italian style – sweet biscuits, croissants and home made yogurt cake. Quite unlike an Australian breakfast of maybe toast and vegemite or wheatbix cereal. But embrace it we did. It was a thrill discovering different sweet biscuits (some of which we still miss – Barilla mooncakes anyone?) or bake at home croissants (which I can’t buy in my local supermarket but wouldn’t that be great!).
A simple cake that uses the yogurt tub for measuring the ingredients.
- 3 eggs
- 3 yogurt tubs castor sugar
- grated lemon rind or lemon essence
- 4 yoghut tubs plain flour sifted
- 1 tub plain or Greek yogurt
- 1 yoghurt tub sunflower oil
- 1 envelope Italian baking powder or 3 teaspoons baking powder plus vanilla
Heat the oven to 180C/350F and line the based of a greased 26cm/10inm cake pan
- Place all ingredients into the bowl of a stand mixer in the order listed. Beat on slow to incorporate the increase speed until well mixed and smooth – only a couple of minutes.
- Pour the mixture into the prepared pan and bake in oven for 35-45 minutes or until a skewer inserted come out clean.
- Rest the cake for 5 minutes then remove from the pan and allow to cool on a wire rack.
- Dust with icing sugar and enjoy with a strong espresso!