Delicious and Easy Yogurt Marble Cake, a slight variation to the yogurt cake I make all the time, adapted in times of lack of ingredients. I reduced the number of eggs, replaced some flour with potato starch and added some cocoa to half of the batter to make the marbled effect. Delicious, easy, and good-looking.
Song of the day: "Things You Can't Change" - Rhys Lewis
Yogurt cake is a classic here. It is the cake I make again and again in its multiple variations. All you need to do is change yogurt flavor, add cocoa, chocolate chips, fresh fruit, and you have a whole different cake. The marbled effect is pretty and the unsweetened cocoa gives scrumptiousness while keeping the cake not too sweet, just how I like it.
The easy preparation
Start with pouring the yogurt into a large bowl. Keep the empty yogurt container to use as a measuring cup. You can use any yogurt you like, plain or flavored. I had a mixed berry yogurt and its flavor was just perfect with the cocoa.
- Firstly, in a bowl, beat the eggs with the sugar with an electric whisk or by hand until frothy. In another bowl, add the vegetable oil to the yogurt and whisk until incorporated.
- Secondly, pour the yogurt/oil mixture into the egg mixture and blend well.
- Then, sift together the flour, potato starch, salt, and baking powder. Add the flour mixture to the egg mixture and blend using an electric whisk or by hand until smooth and without lumps.
- Pour half of your plain -white- mixture to the prepared cake pan. Add one heaping tablespoon of unsweetened cocoa to the rest of the batter and stir.
- Cover the white mixture with the cocoa mixture. Gently stir with a fork or a skewer to get a marbled effect.
- Bake in the preheated oven for about 35 minutes or until a cake tester inserted in the middle comes out clean.
- Take out of the oven and let cool on a rack before unmolding on a serving plate.
A wonderful aroma comes from the cake. The cocoa and the berry yogurt contribute to a fragrance that urges me to slice it and gather my family to have a taste. The cake slices so easily, it is moist and light. The use of potato starch (fecola di patate in Italian) and corn starch (amido di mais) is frequent in Italian baking. Replacing ⅓ to ½ of the flour with either one of them provides cakes with a crumbly soft texture.
The right cake for breakfast, snack, or dessert
It was afternoon, so we made espresso coffee and each of us reached for a slice. Delicious, this cake won't last long, I know. The Yogurt Marble Cake is ideal at breakfast/brunch, as a quick snack when the sweet craving hits, or as a light treat, to finish the meal on a good, sweet note. We decided not to add any powdered sugar, but since the cake is not sweet, it would be a nice addition if you want to dust some on top.
And since it is pretty easy and fast to make, you will find yourself baking it again and again, just like me.
Song of the day: "Things You Can't Change" - Rhys LewisPrint