Photo: tavolartegusto.it

Presentation

Dessert prepared with 00 flour, potato starch, eggs, yogurt, sunflower oil, lemon, sugar, orange, baking powder, salt and powdered sugar

Ingredients

For a 22 – 24 cm baking pan

For the tall and soft dough

“00” flour – 2 jars / 180 g (6.3 oz / ≈ 1½ cups)

Potato starch – 1 jar / 90 g (3.2 oz / ≈ ⅔ cup)

Eggs – 3 large, at room temperature

Whole white yogurt – 1 jar / 125 g (4.4 oz / ≈ ½ cup), at room temperature

Sunflower oil (or other seed oil) – 1 jar / 125 g (≈ 120 ml / 4 fl oz / ≈ ½ cup)

Granulated sugar – 2 jars / 260 g (9.2 oz / ≈ 1¼ cups)

Lemon zest (grated) – from 1 lemon (≈ 1 tablespoon / 2–3 g)

Orange zest (grated) – from 1 orange (≈ 1 tablespoon / 2–3 g)

Baking powder – 1 sachet (≈ 16 g / 0.56 oz / 1 tablespoon)

Salt – 1 pinch (≈ 1 g / 0.03 oz)

To complete:

powdered sugar

Method

First of all, weigh the ingredients using the yogurt pot as a unit of measurement.

Whip eggs, sugar and grated lemon and orange peel for 2 minutes at high speed with the help of an electric whisk.

Until you get a frothy and velvety mixture. Pour in the oil, continuing to whip at high speed until you get a homogeneous dough.

Add the yogurt at room temperature little by little, always whipping at medium speed.

Finally, add flour, starch, baking powder and salt previously sifted all together.

Mix at low speed until you get a smooth dough without lumps.

Pour the dough of your 7 jars cake into a baking dish, an openable mold, or in the shape of a donut. Always previously buttered and lightly floured:

Bake the 7 jars yogurt cake in a hot oven at 180 ° for about 35 minutes without ever opening the oven. The time is of course indicative, it may change depending on the oven.

Do not open until a nice golden dome has formed on your cake. Only then, do the toothpick test. If it comes out dry then you can take it out of the oven.

Finally, let it cool for 15 minutes in the pan. Remove from the mold or open the circle and let cool on a cake rack or serving dish.

Your yogurt cake is ready to enjoy after about 30 -40 minutes.

A few hours later, the 7 jars yogurt cake is even better!

Look at that soft slice

 Allergens

Orange: possible individual intolerance; possible cross-reaction in case of grass pollen allergy

Flour: contains gluten from cereals included in EU Regulation 1169/2011

Lemon: Lemon intolerance or possible cross-reaction in case of grass pollen allergy

Sunflower oil: possible reactions in case of allergy to plants belonging to the Asteraceae family, such as ragweed, chrysanthemum and daisy

Egg: included among the allergens in EU Regulation 1169/2011

Yogurt: milk proteins and lactose

Notes

To be prepared and handled under strict hygienic conditions.

The ingredients of the dish bring the following benefits:

Oranges: provide flavonoids (Vit. P), antioxidants that enhance the action of Vit. C in favor of the immune and cardiovascular systems: also indicated for nephropathic patients; useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. They provide folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Lemon: Rich in substances with antioxidant action: vitamin C, beta-carotene, cryptoxanthin, lutein and zeaxanthin, which promote the regeneration of liver cells, the functionality of the immune system and which act to protect the cardiovascular system; also suitable for nephropathic patients and useful for the functioning of the liver for the supply of vitamins, mineral salts and antioxidants. A species that provides folic acid linked to the production of serotonin and therefore favorable to good mood and counteract depression

Sunflower oil: source of Vitamin E that protects the immune system from harmful fatty acids. Useful for liver function for the supply of omega 3 and 6 fatty acids

Salt: essential for the balance of body fluids and for the transmission of nerve impulses, it is however to be consumed respecting the limit of 5 g per day according to the indications of the WHO so as not to promote arterial hypertension and consequent increase in the risk of cardio-cerebrovascular diseases starting from myocardial infarction and cerebral stroke; to be limited as much as possible in the case of nephropathy.

Eggs: source of Vitamin E which protects the immune system from harmful fatty acids. Rich in Vitamin D that fights mood disorders

Yoghurt: fermented products rich in lactic ferments that regulate the intestinal flora and promote the functionality of the immune system. Useful for the functioning of the liver for the supply of probiotics, vitamins, mineral salts and antioxidants. The presence of tryptophan helps to counteract depression

Sugar: if consumed in moderation without contraindications (diabetes, obesity,) it is the main source of energy for the body, improves thinking ability, has a positive effect on mood.

Safety / Intended use

Can also be administered in case of:

• Anorexia – Weight Loss
• Nausea and vomiting
• Constipation
• Mucositis – Lesions of the oral cavity
• Xerostomia (dry mouth) if soaked or accompanied by creams
• Dysphagia (problems chewing and swallowing)