Yoghurt cake with hazelnuts and cinnamon

220g of wheat flour
1.5 tsp of baking powder
0.5 tsp of baking soda
1 tbsp of cinnamon
75g of ground hazelnuts
100g of fine sugar for baking
2 large eggs
50g of maple syrup or honey
1 cup (250 ml) of natural yoghurt (Greek yoghurt is the best for me)
150ml of sunflower or rapeseed oil
powdered sugar (only for dusting)

  1. All ingredients should be at room temperature.
  2. Sift flour, baking powder, baking soda, sugar, cinnamon, hazelnuts into a bowl and put aside.
  3. Put the eggs into a larger bowl, add maple syrup (or honey), yoghurt and oil. Mix everything with a fork until combined. Pour in the dry sifted ingredients and mix with a fork (stirring in one direction) until combined.
  4. Line a springform cake tin with a diameter of 23cm with baking paper. Put the dough into the tin, level it (the dough is thick).
  5. Bake at 175°C for about 35 minutes, but usually longer, up to the so-called dry stick. Remove, cool slightly in the baking tin, then release from the tin by transferring it to a plate. Sprinkle with powdered sugar and serve.
Bon Appetit! 

Post a Comment

Search This Blog


A Balance of Sweet