2 large eggs
25 cl whole milk plain unsweetened yogurt
160 g sugar
8 cl vegetable oil
250 g all-purpose flour
1½ ts baking powder
½ ts baking soda
a good pinch of salt
1 ts pure vanilla extract
1 tbs dark rum
Preheat the oven to 180° C and line a round 25 cm cake pan with parchment paper.
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear.
Pour the batter into the prepared cake pan, and bake for 30 to 35 m, until the top is golden brown and a cake tester comes out clean.
Let stand for 10 m, then transfer to a rack to cool.
In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum.
In another bowl, sift together the flour, baking powder, baking soda, and salt.
Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear.
Pour the batter into the prepared cake pan, and bake for 30 to 35 m, until the top is golden brown and a cake tester comes out clean.
Let stand for 10 m, then transfer to a rack to cool.
