Jar cake

Dear Friends, let’s start the day with a little sweetness! Let’s prepare Sarah’s yogurt cake together, which I nicknamed for the occasion, the jar cake. Why? Because for the doses you need both a scale and a yogurt jar. Let’s proceed:


  • 200 gr of flour (you can use 80 gr of whole wheat flour and 120 gr of manitoba flour)
  • 100 gr of sugar
  • 2 eggs
  • 1 small jar of yogurt
  • 1 jar of sunflower oil or peanut oil
  • 1/2 jar of milk or fruit juice (if you use whole wheat flour, it will need more)
  • 1 sachet of baking powder
  • non-stick spray

Put the flour, sugar, eggs, yogurt, oil, milk or fruit juice (depending on what you have in the fridge) in the kneader and blend well. When the mixture falls from the spoon or whisk like a smooth ribbon, add the yeast and stir. Next, spray the pan with non-stick spray and pour in the mixture. Cook in a static oven at 170 degrees for about 30 minutes and then change the oven settings to ventilated and cook at 110 degrees for another 10 minutes. In any case, check if it’s done with a wooden toothpick. Bon appétit!


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