Monday, October 1, 2012

L'Ortulinu Yogurt Cake

*This recipe uses the 125 gram yogurt cup as a unit of measure. Perfect if you don't have measuring cups around! It is featured in my article: Corsica, France: A WWOOFer's Paradise

3 eggs
150 grams melted butter OR 6 soup spoons of oil
2 yogurt cups of unrefined cane sugar
3 yogurt cups flour (can be all-purpose, whole wheat, or a mix)
1 yogurt cup
1 packet OR 1 teaspoon baking powder

Preheat the oven at 210 C.

In a large bowl, beat together the eggs and sugar with a wire whisk.
Add the melted butter or oil and beat well.
Add the yogurt and continue beating until well incorporated.
Add the flour and baking powder and mix until you have a smooth batter.
Pour the batter into a greased loaf pan.

Lower the oven to 180 C and place the pan on the middle rack.

Bake for roughly 30 minutes. The cake is done when a toothpick inserted in the center of the cake comes out clean.

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