Yogurt and strawberry cake

Name: Yogurt and strawberry cake - Leana C.
Ingredients: 4 eggs; 6 tablespoons of oil; 5 tablespoons of yogurt; 175 g of vanilla sugar; 200 g of flour; 3 teaspoons of baking powder; a bowl of strawberries; diced.

Dessert - Yogurt and strawberry cake by Leana C. - Recipia

Yogurt and Strawberry Cake The first time I tried this cake was on a day when I had a container of fresh strawberries and some leftover yogurt in the fridge. I keep coming back to this recipe because it's easy to make, with ingredients that I almost always have on hand. I usually put the fruits on top, but you can also mix them directly into the batter if you don't mind a little color in the cake. Quick Info Total time: about 1 hour Preparation time: 10-15 minutes Baking time: 40-45 minutes Servings: 8-10 Difficulty: easy Recipe type: homemade fruit cake, suitable for a snack or dessert Ingredients 4 eggs 6 tablespoons of oil 5 tablespoons of yogurt (plain yogurt) 175 g vanilla sugar 200 g flour 3 teaspoons baking powder a bowl of strawberries (diced, enough to cover the surface of the cake well) Preparation method 1. Preheat the oven to 180°C (moderate heat). The pan I used was a silicone one, but any small pan works, just make sure the batter isn’t too spread out. 2. In a large bowl, I added the dry ingredients: flour, baking powder, and vanilla sugar. There’s no strict rule about the order of the ingredients, but that’s how I’ve always done it, and it turned out fine. 3. I add the eggs, oil, and yogurt to the dry mixture. I mix with a spoon or a whisk, no need for a mixer. It quickly comes together in about 1-2 minutes until there are no lumps. 4. I pour the batter into the pan. Leveling it is simple; it’s not a runny batter, but it also doesn’t stay in a mound. 5. I sprinkle the diced strawberries evenly over the top. If you want, you can mix half of them directly into the batter, just be careful not to crush them too much, otherwise the cake will be wetter and slightly colored from the juice. 6. I place the pan in the preheated oven and bake for 40-45 minutes at moderate heat. After 40 minutes, I check with a toothpick. At the end, I lower the temperature to minimum for the last 5-10 minutes to prevent the edges from drying out too much. 7. After baking, I take the pan out and let it cool for 10-15 minutes, then I dust it with powdered sugar on top. It cuts best when completely cooled. Why I make this recipe often It’s a quick cake that doesn’t require special techniques. I like that I can use any fruits I have on hand, not just strawberries. It stays fluffy even after a day and doesn’t dry out quickly. It’s good for both dessert and for packing. Tips and Variations Tips Don’t overmix the batter, just enough to combine the ingredients. If using a classic pan, grease it with a little oil or line it with paper. Make sure the strawberries are not too juicy to avoid making the batter too wet. Substitutions You can use other seasonal fruits like sour cherries, cherries, plums, peaches, or raspberries. Vanilla sugar can be replaced with regular sugar + vanilla extract. The yogurt can be any type, even a creamier one, but it shouldn’t be too liquid. Variations You can add lemon or orange zest to the batter for added flavor. If you want a richer cake, you can sprinkle some chopped almonds or walnuts on top. Serving Ideas It can be served plain, dusted with sugar. It goes well with a spoonful of cold yogurt or cream. It’s also good with a simple fruit sauce. Frequently Asked Questions Can I put the strawberries directly into the batter, not just on top? Yes, you can mix some of the strawberries directly into the batter. Just be careful not to crush them, or the cake will turn out too wet and pink. If I don’t have vanilla sugar, can I just use regular sugar? You can use regular sugar and add half a teaspoon of vanilla extract or a pod if you have it. Can I make the cake with just egg whites? I haven’t tried it with just egg whites, but the texture would be quite different, drier. It’s best to use whole eggs. Can I use low-fat yogurt? Low-fat yogurt works, but it should be a bit creamier, not too watery, so it doesn’t change the texture of the cake. Can the cake be frozen? I don’t recommend freezing it, as the texture changes and the fruits release more water upon thawing. Nutritional Values Estimate for one serving (out of 10): Calories: approximately 180-200 kcal Protein: 4-5 g Fat: 7-8 g Carbohydrates: 25-27 g The values are estimates and depend on the type of yogurt and the exact amount of fruit used. Storage and Reheating It can be stored at room temperature for 1-2 days, covered with foil or in a box. If it’s very hot, it’s better in the fridge. No need to reheat; if you want, you can warm a slice for a few seconds in the microwave, but usually, it’s eaten cold or at room temperature. I don’t recommend freezing, as the texture doesn’t remain the same after thawing.

Yogurt and strawberry cake

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