The 7-jar apple yogurt cake is a lifesaver when you don’t have a scale or, like my wife, hate using the scale. It’s a classic dessert, but its flavor and softness never disappoint. So, let’s get to work right away…
(Note: “7-jar” is a specific measurement term in this context, referring to using jars as a measurement unit rather than weighing ingredients.)
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INGREDIENTS
|
APPLES |
4 |
|
FLOUR |
3 jars |
|
EGGS |
3 |
|
YOGURT preferably with COCONUT |
1 jar |
|
BUTTER |
1/2 jar |
|
SUGAR |
2 jars |
|
VANILLA SUGAR |
1 bag |
|
LEMON ZEST |
 |
|
BAKING POWDER |
16 g |
|
SALT |
1 pinch |
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INSTRUCTIONS
1) In a bowl, pour the yogurt, add the sugar – 2 jars – and the eggs. Mix with a spatula if you have one or with a whisk or fork.
2) Add 3 jars of flour, a pinch of salt, baking powder, and vanilla sugar, and mix again.
3) Once the flour is incorporated, add the zest of one and a half lemons and half a jar of melted butter. Mix.
4) Fold in the diced apples or, if you prefer, thinly sliced apples. Remember to save some apple slices to decorate our 7-jar apple yogurt cake; we want it to taste good but also look spectacular.
5) Grease and flour the baking pan. Pour in the mixture.
6) Finish decorating the cake by arranging the apple slices in a radial pattern.
7) Bake in a preheated oven at 180°C (350°F) for about 40 minutes.
The 7-jar apple yogurt cake is ready. Once it’s at room temperature, you can dust it with powdered sugar.
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