Servings:
10
Prep time:
10
Cooking time:
35
INGREDIENTS
- - 320 g Flour
- - 200 g white yogurt
- - 3 eggs
- - 160g Brown Sugar
- - 2 spoonfuls of Chia Seeds
- - grated rind of 2 lemons
- - 1 yeast sachet
- - 60 ml milk
- - 80 ml Corn Oil
- For the syrup:
- - 90 g of very fine Cane Sugar
- - 1 lemon
INSTRUCTIONS
- Mix the flour with baking powder and chia seeds.
- Work vigorously with the electric whisk the eggs with the sugar until you get a frothy mixture. Add half the flour, one spoonful at a time, always stirring. Then add the milk, yogurt, oil, lemon zest and the rest of the flour to obtain a homogeneous mixture.
- Pour the mixture into a round 24 cm diameter hinge mold lined with baking paper and bake at 180 ° C for 30-35 minutes. For safety, check the cooking with a toothpick.
- Prepare a raw syrup. Mix the brown sugar (if you do not find it fine enough, sprinkle it by milling it in a mixer) with the lemon juice until it has completely melted.
- Take out the baked cake and make a long toothpick with a large number of small holes all over the surface. With a spoon and a brush, sprinkle the still warm cake with the syrup brushing a few spoonfuls at a time and making the cake absorb it. Wait for the cake to cool completely before removing it from the mold.
