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7-cup cake with yoghurt and strawberries from Val Venosta

A soft treat for everyone

Preparing a soft strawberry cake has never been so easy, especially if you are not well equipped in the kitchen: You don’t need a kitchen scale for this delicious recipe! The result is a cake that is ideal for dunking, for breakfast and as an afternoon snack.
60 min.


for 8 persons

3 eggs
1 cup of plain yoghurt 125 ml
2 cups of sugar
3 cups of flour 00
1 cup of seed oil
1 pack baking powder (16 g)
Zest of 1 lemon
1 pinch of cinnamon
150 g strawberries
1 pinch of salt
Spray gelatin for fruit
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Put the content of 1 cup of yoghurt in a small bowl. Wash and dry the cup and then use it for measuring the other ingredients. Beat eggs with sugar with an electric whisk until light and creamy. 
Add yoghurt and mix. Add oil drop by drop and mix. Then add grated lemon zest, cinnamon, salt and sieved flour with baking powder. 
Pour the dough in a buttered and floured springform pan with a diameter of 22 cm and cover the surface with thinly sliced strawberries.
Bake in the preheated oven at 170°C for about 50-55 minutes. Allow the cake to cool, remove the springform pan and serve.

Recipe from Il Cucchiaio d'Argento

A treasure of authentic Italian cuisine
Il Cucchiaio d'Argento is the food blog with most followers in Italy and a point of reference for passionate cooks. Il Cucchiaio d'Argento can draw on an immense collection of recipes and is divided into different topics about the world of food that range from classic recipes of the traditional Italian cuisine and new trends to reviews of Italy’s best restaurants and inspirations for our daily life.

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