Yogurt and raisins sponge cake, delicious breakfast or snack recipe

I think we have already mentioned other times that we like to always have a homemade cake for our breakfasts and snacks. There is nothing like home baking. This time we tried this yogurt and raisin sponge cake recipe that we saw in Lecturas magazine and we loved it.

It is a very spongy dough, with a slight touch of olive oil. The addition of raisins provides interesting nuances of flavor and texture. The contrast is impressive and, having previously soaked them, they swell and become fully integrated into the dough. Everything a success.


For 8 people
  • Plain yogurt 1
  • Egg 3
  • Sugar 225 g
  • Olive oil 125 ml
  • Pastry flour 380 g
  • Chemical yeast 14 g
  • Butter
  • Icing sugar
  • Sultanas raisins 100 g

How to make a yogurt and raisin cake

Difficulty: easy
  • Total time 50 m
  • Elaboration 5m
  • Cooking 45 m

We preheat the oven to 180ºC. We let the raisins soak in warm water. We crack the eggs in a large bowl and beat them with the sugar until obtaining a foamy mixture.

Add the yogurt and 350 g of the flour sifted with the yeast. Mix again and add the oil, in a thread while continuing to beat. Drain the raisins and coat them in the rest of the flour to prevent them from going to the bottom of the cake. We shake them lightly and add them to the dough.

Grease a 22 cm mold with butter and cover the base with parchment paper. Pour the dough and cook it for 45 minutes or until you prick it clean with a toothpick. Unmold, sprinkle with icing sugar and ready to eat.

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