Yogurt and fruit jam cake

As you might have noticed, I am more a pasta or focaccia guy then a dessert one, but when it comes to sweet stuff I have my pillars: tiramisu as end-of-lunch dessert, yogurt and fruit jam cake as a teatime companion!

I found out this recipe few years ago and since then it has become a nice treat for a quick breakfast or for a weekend afternoon tea. The most important ingredient here is the yogurt. I strongly recommend to chose a low in sugar one, like my preferred yogurt, a delicious brand from Trentino Alto Adige: Vipiteno. Check the content in sugar, it should be less than 5%.

Sometimes I hear from my friends that baking cakes is difficult, sometimes leavening is bad… the result is that they get a feeling of discouragement and eventually they give up with homemade cakes.

Last example of this comes from a dear friend of mine, living in Rome, Alessandra (ciao Ale 🙂 ). Her last cake has been, in her own words, a total failure, and this post is dedicated to her: Alessandra, don’t give up, try this recipe and you cannot be wrong. Trust me!

Now that I have been able to end a long-lasting friendship, I believe it’s time for my yogurt and fruit jam cake. As usual, let me know if you have liked it, and if you do, you can PIN IT! 🙂

Print Recipe

4.67 from 3 votes

Yogurt and fruit jam cake

Great recipe for yogurt cake with fruit jam. Soft texture, not too sweet. Perfect fit for an afternoon teatime session or children breakfast.

Prep Time20 minutes mins

Cook Time40 minutes mins

Total Time1 hour hr

Course: Dessert

Cuisine: Italian

Keyword: easy, energetic, quick, soft

Servings: 8 people

Calories: 200kcal

Author: Roberto

Cost: $1

Equipment

• a mixer
• A cake mold

Ingredients

• 270 gr all purpose flour '00'
• 180 gr sugar
• 150 ml vegetal oil I recommend corn or sunflower
• 150 gr white yogurt
• 3 eggs
• 1 bag instant yeast for cakes
• 1 organic lemon peel
• 280 gr fruit jam I love peer one, but your taste rules here

Instructions

• The preparation is really quick, so.. turn on the oven at 180 °C. Then start mixing eggs with sugar (medium to high speed).
  
• Slow down the mixer and slowly pour the oil.
  
• Now add the yogurt.
  
• Add the lemon peel.
  
• Finally, add the flour, slowly, until you obtain an homogeneous cream and last the yeast.
  
• Pour the cream into the cake mold.
  
• Add the fruit jam making a circle like in the picture, and put the mold into the oven.
  
• After 40 minutes… you are done! Make it rest and buon appetito!
  

Notes

Tips:

• as always, when dealing with cakes, use ingredients at ambient temperature;
• when you need lemon peel, always go for organic fruit;
• as soon as you start the preparation, turn on the oven, so that it will be at the desired temperature when you need to bake.

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Buon appetito!