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You are here: Home / Recipes / Cakes / YOGURT CAKE – TORTA ALLO YOGURT

YOGURT CAKE – TORTA ALLO YOGURT

January 17, 2011 By Manu 29 Comments


This is another one of my favourite cakes.  It is as light as a sponge cake and it is perfect to have with tea or coffee.  It is quite healthy as it is made with yogurt and uses oil instead of sugar, so it is a good snack for adults and children!  As measuring unit, I use a yogurt container (YC) of about 150 ml (the small, individual serve one).




Ingredients:

1 YC natural yogurt
1 YC plain flour
2 YCs self raising flour
2 YCs caster sugar
1 YC milk
1 YC vegetable oil (preferably sunflower oil)
3 eggs
2 tsp baking powder
Butter to grease the baking dish
Icing sugar

With an electric hand mixer combine the yogurt, flours, caster sugar, eggs, milk, baking powder and oil.  Grease a round 23 to 25 cm springform pan with butter and pour the cake batter in it.  Preheat the oven at 180° fan forced and bake the cake for about 40 minutes or until a stick inserted in its centre comes out dry.  Do not open the oven before 30 minutes have passed or the cake will not rise.  Let it cool and then sprinkle the top with icing sugar.

NOTE: The cooking time is approximate as I have recently found out that my oven heats up much more than what I set it too.  The cake may take up to 1 hour to cook at 180° fan forced.  Always insert a stick to the center, if it comes out clean, the cake is cooked.

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Comments

  1. Lee Fry says

    April 3, 2011 at 3:39 am

    I got this link from Sabina and have made this cake a couple of times. Not only easy it a cinch to make it is absolutely gorgeous!!!

    Thanks for the recipe.

    Lee

    Reply
    • Manu says

      April 5, 2011 at 5:02 pm

      Thanks Lee! I am happy you liked it… and after having seen the picture on Facebook of the one you made, I can tell that you have become quite an expert at baking! 🙂

      Reply
  2. hENRI says

    September 21, 2011 at 11:02 am

    I MAKE A YOUGURT CAKE AS FOLLOWS=
    1-YOUGURT
    USING THE YOUGURT TO MEASURE I ADD
    3 YOUGURT FLOUR
    2 SUGAR
    1 CORN OIL
    3 EGGS
    16 GRAMS BAKING POWDER
    GRATED RIND ONE LEMON
    1YOUGUR MEASURE WALNUTS CRUSHED
    1 YOUGURT MEASURS RAISINS
    BUTTER AND FLOUR PAN-COOK AT 180
    WHEN DONE SPRLKLE WITH CINAMON AND POWDERED SUGAR. MIX THE ABOVE INGREDIENTS AS FOR ANY CAKE

    Reply
  3. hENRI says

    September 21, 2011 at 11:03 am

    WHAT IS YC IN YOUR RECIPY>?

    Reply
    • Manu says

      September 21, 2011 at 12:44 pm

      Hi Henri! I think your recipe is very similar to mine 🙂 I too use the yogurt container to measure ingredients… YC = Yogurt Container. The yogurt container that I use is approximately 150 ml/5oz. 🙂

      Reply
  4. Christine says

    September 29, 2011 at 10:19 am

    Hi Manu, I enjoy reading your posts and beautiful interesting stories. My mum used to make this cake for our 4oclock snack when we were kids (my siblings and I). I have not made it for a long time….today I want to make it!
    Thanks for sharing and bringing me back memories! 
    Christine

    Reply
    • Manu says

      September 30, 2011 at 6:34 pm

      Ohhh Christine!!! THANK YOU so much for leaving this comment! It means a lot to me… I have many memories linked to food too, so I am always happy when I can bring happy memories back to people! I hope you enjoyed the cake! <3

      Reply
  5. Clare Bills says

    July 17, 2012 at 12:40 pm

    Tomorrow is my birthday and I’ve been looking for a white cake recipe to make. This one looks so moist and delicious! Thank you! Nana Clare

    Reply
    • Manu says

      July 17, 2012 at 1:04 pm

      Wow! Happy birthday then! Yesterday my daughter turned 5! 🙂 Do let me know if you like the cake… it is one of my favourite: simple but delicious! 🙂

      Reply
  6. Jo Murphy says

    December 13, 2013 at 2:27 pm

    Can this young hurt cake be eaten the next day after cooking? Or is it best on the day it is cooked?

    Reply
    • Manu says

      December 13, 2013 at 9:02 pm

      You definitely eat it the day after as well! I often do! 🙂

      Reply
  7. Lee Fry says

    December 23, 2013 at 2:31 am

    Facciamo di nuovo questa ricetta for il Natale!

    Reply
  8. Anjali Das says

    July 16, 2014 at 6:10 pm

    Hi Manu,

    I have been looking for a ‘strong’ cake that will stay in the shape of a train and allow me to cover it with fondant! It’s my daughter’s 3rd birthday soon and she is a big fan of Thomas the tank engine. I was wondering if the yogurt cake will do the job? I have never come across this recipe before. I bake cakes quite often but they are mostly sponge cakes or chocolatey chocolate cakes, both of which won’t do for my ‘birthday project’ (sponge cake won’t hold and I’m not in favour of giving a rich chocolate cake to my daughter and her friends). New to fondant (I have just done one cake) so any suggestions would be much appreciated.

    Many thanks,
    Anjali

    Reply
    • Manu says

      July 16, 2014 at 9:10 pm

      Hi Anjali! My daughter is turning 7 today! So I am organising a party for her for this weekend. I am making a yogurt cake and I will be decorating it with fondant. I find it easy to make, moist, but strong enough to hold the fondant and I love working with it. Besides, it is not very sweet, which is a great plus as fondant is quite sweet on its own. I am not sure how you will be making the shape of a train, but it should hold. 🙂 Good luck and happy birthday to your little one!

      Reply
      • Anjali says

        July 16, 2014 at 11:06 pm

        Thanks so much for your reply, Manu! Yougurt cake it is, then. Perfect if it’s not very sweet as the fondant will be, you’re right. I’m planning to make an 8 inch square cake and then cut pieces out of it and arrange them in the shape of a train. Fingers crossed! Biggest baking project of my life! I’ll let you know how it turns out.
        Happy Birthday to your little girl! And good luck for her party.

        Reply
  9. Anjali says

    July 19, 2014 at 8:15 am

    Hi Manu,

    I did a trial with this cake a couple of days ago and it is fabulous! I have a quick question, though. If I bake this cake tomorrow (Saturday), will it stay till Wednesday/Thursday next week? My little one’s birthday is on Tuesday next week but we are having a small party on Wednesday. As I have a lot of decorating to do, I am breaking the project up into little tasks – bake it tomorrow, shape it on Sunday and then apply fondant on Monday. I am concerned about the freshness of the cake as it has yogurt in it.

    Thanks for your help.

    Anjali

    Reply
    • Manu says

      July 19, 2014 at 7:56 pm

      Hi Anjali! Sorry for replying only now. The cake should be ok (it won’t get spoiled), but it may dry a little. So you may want to minimise the time it sits outside “cut” and not covered with fondant. Once it’s covered, it will be ok, as the fondant protects it and it keeps it moist. I have finished my cake today… I will publish it in the next few days! 🙂 I usually make the cake/s a couple of weeks on advance and freeze them. Then the day before the party, I take it out of the freezer and level it (from frozen). Then I crumb coat it with icing and then cover it and decorate it with fondant. Let me know how it comes out!! 🙂

      Reply
  10. Anjali says

    July 28, 2014 at 9:10 pm

    Thanks Manu! Everything went well. The cake was lovely and stayed for over a week! I didn’t freeze it as I baked the cake so close to the D-Day (I’ll keep this technique in mind for next year). I kept the cake in fridge for a day after it had cooled down completely. I made it to look like a train the next day joining the pieces with buttercream icing and again stored in the fridge till the next day when I was ready to crumb coat it and cover with fondant.
    The carving didn’t go as well as I’d hoped (and neither did the fondant covering!) but my 3-year old was delighted with her Thomas cake (and that’s all that matters, doesn’t it?).
    Hope your daughter’s birthday party went well. Look forward to seeing pics of your cake!
    Thanks once again for such a delicious and healthy recipe for the cake (didn’t feel guilty when I snuck a couple of bites from the leftover pieces when I was decorating the cake!).
    Best wishes,
    Anjali

    Reply
  11. AlexS says

    April 22, 2015 at 12:29 am

    I think your temp is totally wrong as after 40 mins nothing happened and I had to change it to 350 degree and bake another hour. But otherwise, the recipe is great and so is the taste of the cake. Thanks.

    Reply

Trackbacks

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Hi! I am Manu, the author of Manu's Menu. I was born and brought up in Italy and my blog can show you how to create authentic Italian food in your own home! Read More…

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