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Today Sunday it's time sponge cake with yogurt. It is one of the easy ones, one of those that are prepared in a moment in a simple bowl. We are going to do it with extra virgin olive oil.
On the surface I have put a couple of tablespoons of chocolate oatmeal muesli, but you can replace it with oat flakes, some chopped almonds or simply a little sugar.
Just after baking the cake I have taken advantage of and roasted these delicious Red peppers.
Sponge cake with natural yogurt and olive oil
A sponge cake that rises phenomenally. And very rich.
- ascen jimenez
- Kitchen: cuisine
- Recipe type: breakfast
- Total time:
Ingredients
- 125 g icing sugar
- 385 g flour
- The grated skin of a lemon
- 3 eggs
- 125 g of yogurt
- 100 g olive oil
- 1 envelope of Royal type yeast
- A couple of tablespoons of oatmeal and chocolate muesli
Preparation
Put the icing sugar in a bowl. We can use normal sugar and crush it in a kitchen robot.
We add the grated skin of the lemon.
We incorporate the yogurt.
We also add the eggs.
Now add the olive oil.
We mix with the rods.
Add half of the flour and mix with the rods.
Add the rest of the flour and yeast.
Now mix with a tongue or a wooden spoon.
Add about 30 g of milk or lemon juice, so that the dough is not so thick.
We put our mixture in a mold of about 22 centimeters in diameter, previously greased if we consider it necessary.
Bake at 180º (preheated oven) for approximately 45 minutes.
Before removing it from the oven, check if it is done by inserting a skewer stick. It's ready if it comes out clean.
More information - Roasted peppers with the aroma of rosemary