How we like at home to prepare a cake for breakfast or accompany coffee in the afternoon. We usually do it on the weekend, although not every one of them. East yogurt and turmeric cake It has been one of the last ones we have prepared. A fluffy and soft cake that goes with everything.
I love these soft and fluffy biscuits that absorb all the coffee when you spread them. They seem fantastic to me, also, for stuffed in case you want to turn them into a slightly more special dessert. And it is that despite the exotic point of turmeric, this cake is "neutral".
Doing it will be very simple for you, you just have to incorporate and gradually beating all the ingredients, no loss! What is important is that once in the oven, do not open it for the first 35 minutes. Then watch until you see that it is done and if you find that the surface is going to take on a lot of color before it is done, cover it with aluminum foil.
The recipe
- 3 eggs
- 115 g. of sugar
- 125g yogurt
- 75 g. sunflower oil
- 30 g. milk
- Zest of ½ lemon
- 1 teaspoon of turmeric
- 250 g. Of flour
- 40 g. by Maizena
- 1 envelope of Royal type yeast
- We preheat the oven at 180ºC and grease or line a mould.
- We beat the eggs and sugar until fluffy.
- Then add the yogurt and beat again until smooth.
- Then we add the oil, milk, lemon zest and turmeric, beating after each addition.
- Finally we incorporate the flour, cornstarch and sifted yeast and mix with a spatula until a homogeneous mixture is achieved.
- Pour the dough into the mold and we put it in the oven.
- We bake at 180ºC for approximately 35 to 40 minutes or until the cake is done.
- Once done, remove from the oven and let rest for 10 minutes before unmolding onto a rack.