In a large bowl, pour in the yogurt, eggs, rum and sugar.
Mix vigorously with a whisk, slowly adding the corn oil.
Add the flour and sifted baking powder, mixing with a wooden spoon until you obtain a creamy mixture.
Line a bundt pan with baking paper, butter and flour the sides of the cake.
Pour the mixture into the cake pan and bake in a preheated oven at 180°C for 35 minutes.
Wait about ten minutes before removing the cake from the pan.
Dust the surface with icing sugar if desired.
Large bowl
Whisk
Store in the refrigerator for 2-3 days.
Ideal to be filled and decorated as you like. You can try variations with different yogurt flavours.
Italia
| Energy (kcal) | 257.38 |
| Carbohydrates (g) | 54.91 |
| of which Sugars (g) | 24.37 |
| Fat (g) | 2.07 |
| of which Saturates (g) | 0.81 |
| Protein (g) | 7.01 |
| Fiber (g) | 0.96 |
| Sale (g) | 0.12 |
