Breakfast & Brunch/ Desserts

Basque Yogurt Cake

Upper view of a freshly baked yogurt cake
Yogurt cake placed on a Japanese ceramic plate
Detailed view of a freshly baked yogurt cake on a Japanese ceramic plate

Basque Yogurt Cake

Print Recipe
Serves: 10 Cooking Time: 60 min


  • 155 g of ordinary flour (I used 100 g of white flour + 55 g of buckwheat flour)
  • 120 g of yogurt
  • 2 teaspoon of baking powder
  • half a teaspoon of salt
  • 4 large eggs
  • 200 g of sugar (I used 110 g of muscovado sugar - a natural form of sugar made by evaporating the liquid from cane juice without removing the molasses)
  • 120 ml of extra virgin olive oil



Preheat the oven to 180 degrees Celsius and line a baking mold with parchment paper


In a bowl mix the yogurt, the eggs and the sugar until everything is well incorporated


Add the olive oil and continue mixing until you get a homogenous mass


In larger bowl sift the flour, the baking powder and salt


Add the wet mix of ingredients to the dry one by pouring into and stirring with a spatula from the middle, incorporating slowly all the dry ingredients


Pour the batter into the mold


Bake the cake for 35 minutes, until golden outside and when inserting a toothpick it comes out dry


Let it cool down in the mold

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