This simple cake can be made with any fermented dairy product — buttermilk, kefir, ryazhenka, or yogurt. The most flavorful base comes from naturally soured raw cow’s or goat’s milk or homemade yogurt. The higher the fat content, the denser and more porous the cake will be. The ingredient list is minimal: little sugar, no butter, just eggs and flour.
- 2 cups yogurt
- 3 cups flour
- 1 cup sugar (or 3 tbsp maple syrup + ⅔ cup unrefined beet sugar)
- 3 large or 4 medium eggs
- 1 tsp baking soda or baking powder
Whisk the yogurt with sugar and eggs until smooth. Add the flour and soda, and mix well to avoid lumps. Pour the batter into a greased baking dish. Bake at 180°C / 350°F for about 40–50 minutes, depending on the size of the pan. Check for doneness with a toothpick: it should come out clean.
Whisk the yogurt with sugar and eggs until smooth. Add the flour and soda, and mix well to avoid lumps. Pour the batter into a greased baking dish. Bake at 180°C / 350°F for about 40–50 minutes, depending on the size of the pan. Check for doneness with a toothpick: it should come out clean.
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