Italialainen jogurttikakku

Tämän ohjeen lähetti Marco Lackovic Italiasta.

Käytin oliiviöljyä (ei tainnut olla extraneitsytöljyä), tavallisia
vehnäjauhoja ja teelusikallisen soodaa puoleen annokseen. Puoli annosta ei
aivan täyttänyt rengasvuokaa, mutta kokonainen olisi varmaan tullut yli.


Ingredients:

+ 2 yoghurt jars (choose the taste that you like, I like banana or pineapple)
         Don't drop the jars because and use them as quantities for the
other ingredients:
+ 2 (jars) of vegetable oil
+ 4 of sugar
+ 6 of flour (00) (that is double zero, more refined, for sweets)
+ 6 eggs
+ 1 sachet of baking powder (for sweets)
+ the grated skin of one lemon (not essential, but it gives a good smell,
and be careful to grate only the yellow part, because the white part
underneath is bitter; if you don't have a grater with fine weft you may use
a serrated knife)

Preparation:

Put all together (only the baking powder as last one, after you had mixed
everything) in a capacious bowl, whip it with whips (or simply two forks if
you don't have whips), and pour it in a cake tin (even ring-shaped, if you
have it) which EARLIER you remembered to greased it properly (all) and
cover it with flour (shake away the flour in excess). Put it in the oven
already warm (that is turn it on when you start to prepare the cake) at
180-190 C, and after about 3/4 of an hour if it is nicely golden then it is
ready. If you want to be sure, increase the oven temperature at the
maximum, open it, drive into the cake a long toothpick, look at it, if it
is dry then it is well cooked, if it is still humid then leave it a little
more into the oven: in this case close the oven, lower the temperature and
wait a little more.


         Marco