John Myers
Yogurt and Lime Ring Cake
The perfect yogurt and lime ring cake recipe with a picture and simple step-by-step instructions.
- 4 Eggs size M.
- 180 g Sugar
- 150 ml Sunflower oil
- 100 ml Lime juice
- 1,5 tbsp Lime peel zest
- 350 g Flour
- 1 Pck. Baking powder
- 1 pinch Salt
- 150 g Yogurt 1.5%
- Butter for the mold
- Brown sugar f.d.form
- 50 g Powdered sugar
- 2 tsp Pitú or lime juice
- Preheat the oven to 175 ° O / bottom heat. Grease a ring cake tin (about 20 cm in diameter) very thickly and also sprinkle lavishly with the brown sugar.
- Beat eggs and sugar whitish and frothy. Only stir in the oil with the stirring hook running, then the juice and grit.
- Mix the flour, baking powder and salt and sift into the egg mixture in 3 – 4 portions one after the other and stir carefully. When everything has joined together well, stir in the yoghurt, pour the dough into the prepared pan and slide it into the oven on the 2nd rail from the bottom.
- After a baking time of 30 minutes, switch the temperature down to 160 ° and bake the cake for another 15 minutes. Then do the wooden stick sample. No dough should stick to it when it is pulled out. Otherwise, increase the baking time by 5 minutes and check again. The cake shouldn’t be too brown, but it should still be baked through.
- Turn the cake out while it is still lukewarm. So you get – when it cools down completely afterwards – a brittle-like surface all around. For the kick, stir together powdered sugar and Pitú and sprinkle with it on the surface. If you don’t want to use alcohol, you can replace it with lime juice.
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