4 large eggs
1 cup sugar
1 1/3 cups plain yogurt
2/3 cup sunflower (or any mild, unflavored vegetable) oil
2 ½ cups Italian organic 00 soft wheat flour, sifted
3 teaspoons baking powder
a pinch of salt
Whisk the eggs together with the sugar until very well mixed. Add the yogurt and oil and mix together until smooth and well-combined.
Add the sifted organic flour a little at a time and continue mixing, finally add the baking powder and salt and mix it in. Pour the mixture into a prepared (floured and buttered loaf, preferably lined with parchment/baking paper) pan.
Preheat the oven to 350°F.
Bake for about 40 minutes, or until a tester comes out clean.
Remove the cake from the oven, leave it to cool, and enjoy your breakfast, snack or dessert.
What could be tastier, softer and more fragrant than a classic loaf cake? It’s perfect for breakfast (especially with a cup of coffee), an afternoon snack with a glass of milk, or as a sweet with a cup of tea anytime.
This recipe of English origin comes to us from the eighteenth century, but as with so many things, once it reached Italy, it was transformed over the centuries by adding a variety of delicious ingredients to the original.
Ricotta, fruit, chocolate, dried fruit or flavorings all help it become the masterpiece of goodness and simplicity that we all love. Yogurt, especially, makes a very tender cake, as in the recipe below.
