Prepare the Batter:
Preheat your oven to 180°C (350°F).
Grease and line a 24 cm (9.5-inch) baking dish with parchment paper.
In a mixing bowl, beat 2 eggs with 100g sugar and 8g vanilla sugar until light and fluffy.
Add 100g yogurt, 100ml milk, and 80ml vegetable oil. Mix well.
Add a pinch of salt and mix again until fully combined.
Incorporate the Dry Ingredients:
In a separate bowl, sift together 180g 00 flour and 12g baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Fold in 50g raisins.
Bake the Cake:
Pour the batter into the prepared baking dish and smooth the top.
Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Finish with Topping:
Once baked, let the cake cool in the dish for 10 minutes.
Spread a layer of your favorite jam over the top of the cake.
Sprinkle coconut flour over the jam layer for a lovely finish.
Serve:
Slice and serve warm or at room temperature.
Serving Suggestions:
Enjoy with a cup of tea or coffee for a delightful afternoon treat.
Serve with whipped cream or a scoop of ice cream for a more decadent dessert.
Garnish with fresh berries for a pop of color and flavor.
Pair with a warm mug of hot chocolate during cold weather.
Serve as a light breakfast cake with a side of yogurt.
Cooking Tips:
Room Temperature Ingredients: Ensure all wet ingredients are at room temperature for a smooth batter.
Avoid Overmixing: Mix the batter until just combined to prevent a dense texture.
Flour the Raisins: Toss the raisins in a bit of flour before adding them to the batter to prevent sinking.
Jam Variations: Experiment with different jam flavors to change up the taste.
Check for Doneness: Use a toothpick to test if the cake is fully baked; it should come out clean.
Nutritional Benefits:
Yogurt: Rich in calcium and protein, it contributes to the cake’s moisture.
Raisins: Natural sweetness and fiber make them a healthier choice for a sweet add-in.
Eggs: Provide essential protein and nutrients to the cake.
Dietary Information:
Vegetarian: Yes
Dairy-Free: Can be made dairy-free by using plant-based yogurt and milk substitutes.
Nut-Free: Yes, as long as no nuts are added.
Nutritional Facts (per serving, based on 10 servings):
Calories: 200 kcal
Protein: 4g
Carbohydrates: 28g
Dietary Fiber: 1g
Sugars: 14g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 30mg
Sodium: 100mg
Storage Tips:
Store leftovers in an airtight container at room temperature for up to 3 days.
To keep it longer, freeze the cake in a sealed container for up to 1 month. Thaw before serving.
Why You’ll Love This Recipe:
Simple Ingredients: Made with everyday pantry staples.
Moist and Fluffy: Yogurt and milk ensure the cake is soft and tender.
Versatile Toppings: You can switch up the jam and topping to suit your taste.
Easy to Make: The preparation is straightforward and beginner-friendly.
Great for Any Occasion: Perfect for breakfast, dessert, or snacking.
Conclusion:
This Vanilla Yogurt Cake is a wonderful recipe for any time of day. Light, fluffy, and filled with raisins, the cake is finished with a touch of jam and coconut for added flavor and texture. It’s easy to prepare with ingredients you likely already have on hand, and the result is a moist, flavorful cake perfect for sharing. Whether you enjoy it with tea, coffee, or as a dessert, this cake will surely become a favorite in your household.
