5-minute Greek yogurt cake

Category: Cakes & Baking

Ingredients for an 8-inch pan

• Greek yogurt 500 g 5% di grassi
• Vanilla extract q.b.
• Sugar 150 g
• Eggs 110 g (2 medie)
• Sunflower seed oil 60 g
• Type 00 flour 230 g
• Baking powder 16 g
• Fine salt 1 pizzico

for decorating

• Powdered sugar 10 g

Preparation

To prepare the 5-minute Greek yogurt cake, pour the eggs, the sugar (1) and the vanilla extract (2) into a bowl. Work the mixture with a hand whisk (3).

Add the vegetable oil in a thin stream (4), continuing to stir to incorporate it completely. Then add the Greek yogurt (5) and mix again with the whisk until all the ingredients are well combined (6).

Add a pinch of salt (7) and the flour (8), preferably sifted. Stir until you obtain a batter free of lumps (9).

Finally add the baking powder (19), stirring carefully until you get a smooth, lump-free batter (12). Line an 8-inch pan with parchment paper and pour the batter into it (12).

Level the surface gently with a spatula (13). Bake in a conventional oven preheated to 338°F, placing the pan on the middle rack, for 60 minutes. Before taking it out, perform the toothpick test: if it comes out dry, the cake is ready. Let the cake cool completely in the pan or on a wire rack, then transfer it to a serving plate and finish with a light dusting of powdered sugar (14) before serving (15).

Storage

Store the Greek yogurt cake at room temperature for 2–3 days, under a glass dome or wrapped in plastic wrap. You can also freeze it, preferably already sliced, and let it thaw at room temperature before enjoying.

Tip

Replace the vanilla extract with the grated zest of citrus fruits such as lemon or orange.