INGREDIENTS:1 mold measuring 22 – 24 cmTo make a tall, soft dough:2 cups 00 flour (180 g)1 jar (90 g) potato starch3 room temperature eggs1 quart (125 g) room temperature whole white yogurt1 jar sunflower oil or other seeds (125g)2 caster sugar pots (260 g)orange zest grated lemon zest grated orange zest1 baking powder sachet1 teaspoon salt
METHOD: First, weigh the ingredients using the yogurt pot as a measuring device.
Using an electric whisk, whisk the eggs, sugar, and grated lemon and orange zest for 2 minutes on high speed.
Until the mixture is frothy and silky. Pour in the oil and continue to whisk at high speed until the mixture is homogenous.
Using the yogurt pot, weigh the ingredients – 7 pot cake recipe
While whisking on medium speed, gradually add the room temperature yogurt.
Finally, sift together the flour, starch, baking powder, and salt.
On low speed, combine the ingredients until the dough is smooth and free of lumps.
Pour the batter for your 7-pot cake into a baking tray, a mold with an opening, or a donut form. Always greased and lightly floured beforehand:
Fill the mold with the batter – 7 pot cake recipe
Bake the 7-pot yogurt cake for 35 minutes at 180°F without opening the oven door. The time is, of course, approximate and may vary depending on the oven.
Do not cut into your cake until a lovely golden dome has developed. After that, perform the toothpick test. If it comes out dry, take it out of the oven.
Finally, leave the pan to cool for 15 minutes. Allow it cool on a rack or serving plate after unmolding or opening the circle.
After about 30 to 40 minutes, your yogurt cake is ready to serve.
The 7-pot yogurt cake tastes even better after a few hours!
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