The yoghurt cake recipe is known to everyone for the simple reason that it is often the first culinary experience of any budding chef! Easy to make, children like to make this cake on Wednesdays...
The ingredients needed to make this cake are basic and there is no need to run to the local grocery store, because you usually have them in your cupboard and refrigerator. No need to take out the scale or the measuring cup either, since the yoghurt pot serves as a template for the rest of the ingredients:
Just mix all the ingredients, then pour the mixture into a buttered springform pan. Bake in a preheated oven at 180°C for 35 minutes. You can check the cooking by sticking a knife in the cake:if it comes out clean, it's cooked!
Personally, I'm so "fond" of chocolate that I've made very few yoghurt cakes, especially since I remember having missed some:it may seem strange but it happens!
To vary the pleasures, in your activities with the children, you can add 150 g of cooking chocolate that you will have melted beforehand, or replace the lemon zest with a sachet of vanilla sugar or a vanilla pod or even a teaspoon. soup of orange blossom water or rum!
This time, I followed the original recipe and the result is exceptional:a light, soft and puffy cake with a slightly crispy crust:to be enjoyed still slightly warm, with a tea... The most gourmet will add jam or cocoa and hazelnut spread. A "4 hours" whose success is still undeniable!
