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 100 g of sugar and 8 g of vanilla sugar until light and fluffy.
Add 100 g of yogurt, 100 ml of milk, and 80 ml of oil. Mix well.
Add a pinch of salt and mix again until fully combined.
Incorporate the Dry Ingredients:
In a separate bowl, sift together 180 g of 00 flour and 12 g of baking powder.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth batter forms.
Fold in 50 g of 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, remove the cake from the oven and let it 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 snack.
Serve with a dollop of whipped cream or a scoop of ice cream for a more decadent dessert.
Cooking Tips:
Consistency Check: Ensure all wet ingredients are at room temperature to create a smooth batter.
Avoid Overmixing: Mix the batter until just combined to avoid a dense cake.
Nutritional Benefits:
Yogurt: Provides calcium and protein.
Raisins: Add natural sweetness and fiber.
Eggs: Offer protein and essential nutrients.
Dietary Information:
This recipe is vegetarian and can be made dairy-free by substituting the yogurt and milk with plant-based alternatives.
Nutritional Facts (per serving, assuming 10 servings):
Calories: 200
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.
The cake can also be frozen for up to 1 month; thaw before serving.
Why You’ll Love This Recipe:
Simple Ingredients: Uses common pantry staples.
Moist and Fluffy: Yogurt and milk keep the cake light and tender.
Versatile: Customize with different jams and toppings.
Conclusion:
This Vanilla Yogurt Cake with Coconut Flour and Jam is a wonderful recipe to have on hand for any occasion. It’s easy to make, deliciously soft, and the combination of raisins, jam, and coconut adds a unique twist. Perfect for dessert, breakfast, or a sweet snack, this cake is sure to become a favorite!
Frequently Asked Questions:
Can I use whole wheat flour instead of 00 flour?
Yes, but the texture might be slightly denser.
What can I use instead of yogurt?
Sour cream or a plant-based yogurt substitute will work well.
Can I use other dried fruits?
Absolutely! Try dried cranberries, chopped apricots, or dates.
How do I make this cake gluten-free?
Substitute the 00 flour with a gluten-free flour blend.
Can I add nuts?
Yes, chopped nuts like almonds or walnuts can add a nice crunch.
How do I prevent the raisins from sinking?
Toss them in a little flour before folding them into the batter.
What’s a good substitute for vanilla sugar?
Use 1 teaspoon of vanilla extract instead.
Can I skip the coconut flour?
Yes, or replace it with powdered sugar for a different finish.
Is this cake suitable for diabetics?
Use a sugar substitute to make it more diabetic-friendly.
Can I double the recipe?
Yes, just use a larger baking dish and adjust the baking time accordingly.
