Yogurt Cake with Berry Sauce

Yogurt Cake is a simple and versatile dessert, excellent for those who love delicate flavors and the soft consistency that yogurt gives to sweets. Here I present a version with a delicious berry sauce.

Ingredients

• 250 g of all-purpose flour
• 200 g of sugar
• 125 g of natural yogurt (preferably whole)
• 50 g of melted butter
• 3 eggs
• 1 sachet of baking powder
• The grated zest of 1 lemon
• A pinch of salt

For the berry sauce:

• 300 g of mixed berries (fresh or frozen)
• 100 g of sugar
• The juice of half a lemon

Preparation

1. In a large bowl, beat the eggs with the sugar until the mixture is light and fluffy.
2. Add the yogurt, melted butter, and lemon zest, mixing well until smooth.
3. Mix the flour with the baking powder and a pinch of salt, and sift it gradually into the liquid mixture, blending well to avoid lumps.
4. Pour the mixture into a previously buttered and floured cake mold or lined with parchment paper.
5. Bake at 180 °C for about 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean.
6. Let the Yogurt Cake cool before unmolding.

For the berry sauce:

1. In a saucepan, combine the berries, sugar, and lemon juice.
2. Cook over medium-low heat, stirring occasionally, until the berries have softened and the sugar has dissolved completely.
3. Allow to simmer until the desired consistency is reached. If you prefer a smoother sauce, you can blend the mixture with an immersion blender.

Serve the Yogurt Cake with the berry sauce warm or at room temperature, pouring it over or beside the dessert.

For an all-Italian touch, you might choose vanilla-flavored yogurt, or perhaps enrich the batter with dark chocolate chips – in Italy, as you know, we like to play with sweet flavors!

Curiosity

The Yogurt Cake is also known as yogurt cake or “7 jars” cake; this name derives from the classic method of using the yogurt pot as a unit of measure for the ingredients.