Light Yogurt Bundt Cake
| Difficulty | Easy |
| Tempo di preparazione | 60 min |
A•Yo Zero Fat Yogurt
Description
The yogurt bundt cake is one of the best recipes for breakfast cakes. With just a few simple steps, you can enjoy a soft, fluffy cake thanks to oven baking, and delicious thanks to the goodness of yogurt. We suggest a version with whole wheat flour and stevia, making it suitable even for diabetics.
Ingredients
to recalculate the ingredient amounts
| Whole wheat flour | Whole wheat flour | 150 g |
|---|---|---|
| Arborea Zero Fat White Yogurt | Arborea Zero Fat White Yogurt | 125 g |
| Stevia | Stevia | 100 g |
| Eggs | Eggs | 3 |
| Baking powder | Baking powder | 16 g |
| Sunflower oil | Sunflower oil | 40 ml |
| Extra virgin olive oil | Extra virgin olive oil | q.b. |
Instructions
- 1 In a bowl, beat the eggs and add the stevia instead of sugar. Mix well and whisk with an electric mixer until the mixture is fluffy and airy.
- 2 Combine the sunflower oil and yogurt, then add a spoonful of the egg mixture. Gently fold the mixture into the eggs using a spatula, mixing from bottom to top. Sift the flour together with the baking powder twice, and carefully incorporate it into the batter, folding gently to avoid deflating it.
- 3 Grease a bundt cake pan with extra virgin olive oil to prevent sticking. Pour in the batter and bake at 180°C (356°F) for about 30 minutes.
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