Yogurt cakes

Ingredients:

200 g of sugar
250 g of flour
pinch of salt
125 g. natural Greek yogurt or whatever yogurt you have, it can be lemon
140 grams. sunflower oil or olive oil
1 teaspoon of vanilla paste
4 village eggs
8g baking powder yeast ROYAL type

Preparation:

Turn oven heat up and down to 180° to preheat, place grate in the second oven guide starting counting from bottom. Grease the mold with butter or de-molding spray, sprinkle flour and turn the mold upside down to remove excess, or roll it with vegetable paper.

In a proper bowl beat the eggs with sugar until you get a white mixture (about 5 minutes)
Add the vanilla along with the yogurt and oil and keep whipping.

combine the sifted flour with the yeast and pinch of salt and add it in 3 batches, mixing smoothly each time before adding the next.

Pour the mixture into the mold, help yourself with a spatula to smooth the surface, place a cloth or a kitchen board on the top and on what you have put, hit a few times with moderation but with some energy the mold so that the dough sits well, sprinkle sugar (optional)
Bake at 180° for 50 minutes or until flat with a skewer in the center of the cake comes out clean or leave a few more minutes.

Finished baking, remove the cake from the oven, wait 10 minutes for it to cool slightly and defrost on a grill to cool fully, sprinkle glas sugar.
It works.

Thermomix
Preheat oven to 180°C, heat above and below and place the grate in the second oven guide starting counting down.

Grease the mold with butter or demolding spray, sprinkle flour and turn the mold upside down to remove excess, or line the mold with vegetable paper.

Place the butterfly in the glass of the Thermomixy add the eggs, vanilla, and sugar, program 6 minutes at 37°C and speed 4. Add yogurt, oil and program 10 seconds at speed 3, no temperature. Add the sifted flour with the yeast and program 20 seconds at speed 3.

Turn off the machine and help yourself to a cooking silicone spatula or tongue to finish integrating the dough with circle motions from bottom up until all the mixture has the same texture.

Bake at 180° for 50 minutes or until poking with a skewer in the center of the cake comes out clean or leave a few more minutes.

Finished baking, remove the cake from the oven, wait 10 minutes for it to cool slightly and defrost on a grill to cool fully, sprinkle glas sugar. It works.