Yogurt Cake with Honey

Instructions

1. Step 1

   Preheat the oven to 175 C.

   Timer: 10 min (fixed)

   Cookware: oven — 175 C

2. Step 2

   In the mixing bowl, whisk the room-temperature plain yogurt, liquid honey, room-temperature egg, and olive oil until smooth.

   Parallel with step: 1

   Ingredients used: 2.0 piece Egg, 120.0 gr Honey, 80.0 ml Olive Oil, 240.0 gr Plain Yogurt

   Cookware: mixing bowl — holding, whisk — manual

3. Step 3

   Sift the all-purpose flour, baking powder, and salt through the flour sifter into the mixing bowl, then use the rubber spatula to fold just until no dry flour remains.

   Ingredients used: 240.0 gr All-Purpose Flour, 10.0 gr Baking Powder, 2.0 gr Salt

   Cookware: Flour Sifter — manual, mixing bowl — holding, rubber spatula — manual

4. Step 4

   Transfer the batter into one 23 cm cake pan and smooth the surface with the rubber spatula.

   Cookware: 8-inch (20 cm) cake pan — 23 cm, mixing bowl — holding, rubber spatula — manual

5. Step 5

   Bake the cake pan in the oven at 175 C for 40 minutes, until the top is lightly golden and the center is fully set.

   Timer: 40 min (fixed)

   Cookware: 8-inch (20 cm) cake pan — baking, oven — 175 C

6. Step 6

   Remove the cake pan from the oven, cool the cake in the pan for 10 minutes, then transfer it to the cooling rack and cool for 10 more minutes.

   Timer: 20 min (fixed)

   Cookware: 8-inch (20 cm) cake pan — cooling, cooling rack — cooling, oven — off

7. Step 7

   Slice the cooled cake with the chef's knife and serve.

   Cookware: Chef Knife — manual, cooling rack — holding