INGREDIENTS :
Quantity for 1 mold of 22 – 24 cm
For tall, soft dough:
2 pots of ’00 flour (180 gr)
1 jar of potato starch (90 g)
3 eggs at room temperature
1 pot of whole white yogurt (125 gr) at room temperature
1 jar of sunflower oil or various seeds (125g)
2 pots of caster sugar (260 g)
grated zest of a lemon
grated zest of an orange
1 sachet of baking powder
1 pinch of salt

METHOD :
First, weigh the ingredients using the yogurt pot as the unit of measurement.
Whisk the eggs, sugar and grated lemon and orange zest for 2 minutes at high speed using the electric whisk.
Until you obtain a foamy and velvety mixture. Pour in the oil, continuing to whisk at high speed until you obtain a homogeneous mixture.
Weigh the ingredients with the yogurt pot – 7 pot cake recipe
Add the room temperature yogurt little by little, still whisking at medium speed.
Finally add the flour, starch, baking powder and salt previously sifted together.
Mix on low speed until the dough is smooth and free of lumps.
Pour the mixture for your 7-pot cake into a baking tray, a mold with opening, or in the shape of a donut. Always previously buttered and lightly floured:
Pour the batter into the mold – 7 pot cake recipe
Bake the 7-pot yogurt cake in a hot oven at 180° for about 35 minutes without ever opening the oven. The time is of course indicative, it may vary depending on the oven.
Do not open until a nice golden dome has formed on your cake. Only then do the toothpick test. If it comes out dry, you can remove it from the oven.
Finally let cool for 15 minutes in the pan. Unmold or open the circle and let cool on a rack or serving dish.
Your yogurt cake is ready to enjoy after about 30 to 40 minutes.
After a few hours, the 7-pot yogurt cake is even better!
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