Fruit Yogurt Cake

Name: Fruit Yogurt Cake - Adelaida G.
Ingredients: 200 g sugar 200 ml oil 250 g flour 250 g peach-flavored fruit yogurt 3 eggs 1/2 packet baking powder

Dessert - Fruit Yogurt Cake by Adelaida G. - Recipia

There was a time when I wasn't very motivated to make complicated cakes, but I still wanted something sweet and quick. I found yogurt with peaches in the fridge and thought to use it for a simple cake, with less sugar than usual. Since then, I've noticed it gives a more aromatic flavor and the texture turns out very pleasant. I've repeated this recipe often, especially when I want something that can be made without much hassle. Quick Info Total time: about 40 minutes Preparation time: 15 minutes Baking time: 25 minutes Servings: 8-10 slices Difficulty: easy Recipe type: quick dessert, homemade cake Ingredients 200 g sugar 200 ml oil 250 g flour 250 g fruit yogurt (I use peach) 3 eggs half a packet of baking powder (about 5 g) Preparation method 1. Separate the eggs. The egg whites go into a clean bowl and are beaten with a pinch of salt until stiff peaks form, like meringue. No sugar is needed here. 2. The yolks are mixed with the sugar until the granules are no longer felt and the mixture is lighter in color. 3. Gradually add the oil to the yolks, followed by the fruit yogurt. Continue mixing until well combined. The mixture should be fluid but not too thin. 4. In a separate bowl, mix the flour with the baking powder. Add the flour mixture to the yolk mixture in 2-3 batches, mixing each time. There’s no need to overmix, just enough to avoid lumps. 5. Finally, gently fold in the beaten egg whites with a spatula, using large movements from the bottom up. Do not mix vigorously, just enough so that no visible foam remains. If there are small bits of meringue left, it’s not a problem. 6. Line the baking pan with parchment paper or, if preferred, grease it with butter and sprinkle with flour. Pour the mixture into the pan and level it gently with a spatula. 7. Bake in a preheated oven at 200°C for about 25 minutes. The cake is done when it passes the toothpick test or when the edges pull away slightly from the pan. 8. Let it cool and, if desired, dust with powdered sugar. Why I make this recipe often It’s the recipe I turn to when I have fruit yogurt close to expiration or when I want a quick cake without many steps or expensive ingredients. It adapts well depending on what you have on hand. It keeps well for 2-3 days and doesn't dry out quickly. Tips and Variations Tips - Egg whites whip faster if the bowl is perfectly dry. - It’s important to add the flour in 2-3 batches to avoid lumps. - Do not open the oven for the first 15-20 minutes, otherwise it may sink in the middle. Substitutions - Sugar can be reduced to 150 g if you use a very sweet yogurt. - The peach yogurt can be swapped for any fruit yogurt. - You can use plain yogurt and add a little vanilla extract, but it won’t be as fragrant. Variations - Add some small pieces of fresh or canned fruit at the end, over the mixture. - For a denser texture, use Greek yogurt with fruit. - If you want it to rise higher, use a smaller pan. Serving Ideas - Dust with powdered sugar after the cake has cooled. - It also goes well with a bit of whipped cream or plain yogurt on top. - It’s suitable as a school snack or for a lunchbox at work. Frequently Asked Questions 1. Can I use plain yogurt instead of fruit yogurt? Yes, but the flavor will be less aromatic. I recommend adding a little vanilla extract or even lemon zest for something extra. 2. Can I use brown sugar or another type of sweetener? Using brown sugar will make the cake less fluffy and denser. It can be tried, but the texture will change. With sweeteners like erythritol, it sometimes doesn’t rise as much. 3. Why aren’t the egg whites beaten with all the sugar from the start? You get better volume and a fluffier texture if the egg whites are beaten separately, without sugar. 4. What size pan do I use? A standard 22x30 cm pan works well for this quantity, but it can also go in a larger round pan. 5. How do I know when the cake is done? Do the toothpick test after 25 minutes. If it comes out clean, it’s baked. Slightly browned edges are a good sign. Nutritional Values The values are approximate, per slice (out of 10): Calories: about 270 kcal Protein: 4 g Carbohydrates: 32 g Fat: 14 g Fiber: 1 g Values may vary depending on the type of fruit yogurt and sugar content. Storage and Reheating The cake keeps well at room temperature, covered, for up to 2-3 days. If it’s very hot, it’s better in the fridge. It can be reheated for a few seconds in the microwave, but it’s not necessary. After 2-3 days, it may dry out at the edges, but it remains acceptable for breakfast or a snack. The cake does not freeze well, as it changes texture.

Fruit Yogurt Cake

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