Pour the sugar into a bowl.
Flavour with the grated zest of the orange.
Pour in the sunflower seed oil.
Add the plain yogurt.
Work everything with electric beaters.
Add the flour, sifted with the baking powder.
Work everything again with the beaters.
By the end you should obtain a creamy and dense mixture.
Pour the batter into a bundt pan, previously greased with a drizzle of oil. Bake in a hot oven at 180°C for about 35 minutes (still do the toothpick test to check doneness).
Once the baking time is over, remove the cake from the oven and let it cool completely. Sprinkle the surface with a little icing sugar and serve in slices.
The eggless yogurt cake keeps, under a glass dome or in a suitable airtight container, for about 4 days.
Perfect for those who are allergic or intolerant to eggs and for those who want a light and easily digestible cake.
Italia
| Energy (kcal) | 197.5 |
| Carbohydrates (g) | 41.92 |
| of which Sugars (g) | 15.98 |
| Fat (g) | 1.72 |
| of which Saturates (g) | 0.79 |
| Protein (g) | 5.69 |
| Fiber (g) | 1.01 |
| Sale (g) | 0.16 |
