Dessert, Recipes

Yogurt and fruit jam cake

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 πŸ™‚ ). 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!

Yogurt and fruit jam cake
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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 mins
Cook Time40 mins
Total Time1 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 Β°C. Then start mixing eggs with sugar (medium to high speed).
    Yogurt and fruit jam cake
  • Slow down the mixer and slowly pour the oil.
    Yogurt and fruit jam cake
  • Now add the yogurt.
    Yogurt and fruit jam cake
  • Add the lemon peel.
    Yogurt and fruit jam cake
  • Finally, add the flour, slowly, until you obtain an homogeneous cream and last the yeast.
    Yogurt and fruit jam cake
  • Pour the cream into the cake mold.
    Yogurt and fruit jam cake
  • Add the fruit jam making a circle like in the picture, and put the mold into the oven.
    Yogurt and fruit jam cake
  • After 40 minutes… you are done! Make it rest and buon appetito!
    Yogurt and fruit jam cake

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.

Buon appetito!

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6 Comments

  • Reply Alexis Worden Darline 08/10/2020 at 8:58 AM

    5 stars
    I am just commenting to let you understand what a nice discovery our girl experienced viewing the blog. She mastered a lot of pieces, including what it is like to possess a wonderful teaching spirit to have most people very easily fully understand specified advanced matters. You actually exceeded her expectations. Many thanks for delivering these valuable, safe, edifying not to mention fun tips about that topic to Julie. Alexis Worden Darline

    • Reply Roberto 08/23/2020 at 7:07 PM

      thank you, really appreciated! πŸ™‚

  • Reply Odi 05/21/2020 at 1:21 PM

    4 stars
    I don’t like cookies or pies in general but this one is not bad at all πŸ˜„

    • Reply Roberto 05/21/2020 at 3:23 PM

      Because this one is not too sweet πŸ™‚

  • Reply Alessandra Baca 05/20/2020 at 10:12 PM

    5 stars
    It’s Ale here. My failure for my apple cake was due to a yeast shortage at the supermarket, so I replaced it with cream of tartar, but it didn’t work… So the lesson I learnt is: you better not try if you don’t have all the right ingredients! Ciao Rob, I forgive you! πŸ™‚

    • Reply Roberto 05/21/2020 at 8:18 AM

      I knew, I knew, but I adore making fun of you, sorry πŸ™‚ waiting for your next apple pie then πŸ˜‰

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