Skillet Cake

Name: Skillet Cake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 6
Ingredients: Type 00 flour 1.6 cups; Natural plain yogurt at room temperature 0.7 cup; Sugar &frac23; cup; Eggs at room temperature 2; Sunflower seed oil 3 ½ tbsp; Powdered yeast for sweets 2 tsp; Lemon peel 1; Fine salt 1 pinch; Sunflower seed oil to taste; Powdered sugar to taste

Vegetarian

Difficulty: Easy
Prep time: 10 min
Cook time: 60 min
Serving: 6 persone
Cost: Low
Note WARNING: if you use a gas stove, follow the cooking instructions given in the advice

PRESENTATION

If you are looking for an easy and delicious breakfast recipe, the skillet cake is the perfect solution! A soft dessert without an oven, which has nothing to envy of traditional cupboard cakes! Thanks to the addition of yogurt and slow cooking in a skillet, this cake is incredibly soft and flavorful. Making it is really simple, the ingredients are few and all likely present in your pantry... we show you how to prepare the basic recipe, flavored with lemon zest, but you can get creative and personalize it by adding cocoa powder, chocolate chips, or fruit, as in our skillet cake with peaches!

If you love simple desserts, here are more not to be missed:

Soft yogurt cake
Soft lemon cake
Milk-free cake
Butter-free yogurt cake

INGREDIENTS

for a pan with a 8-inch base and 9.5-inch surface: Type 00 flour 1.6 cups (200 g); Natural plain yogurt 0.7 cup (165 g) - at room temperature; Sugar ⅔ cup (130 g); Eggs 2 - at room temperature; Sunflower seed oil 3 ½ tbsp (55 g); Powdered yeast for sweets 2 tsp (10 g); Lemon peel 1; Fine salt 1 pinch

for cooking and decorating: Sunflower seed oil to taste; Powdered sugar to taste

Preparation

How to prepare Skillet Cake

To prepare the skillet cake, first place the eggs and about half of the sugar in a bowl 1. Start working with an electric mixer and gradually add the remaining sugar 2. Continue mixing until the eggs are light and frothy. Then add the grated lemon zest 3.

Add a pinch of salt 4 and mix with the mixer 5. Then add the yogurt 6 and mix until well incorporated.

Now reduce the mixer's speed and slowly pour in the oil in a thin stream 7. In a small bowl, mix the flour with the baking powder 8 and sift them. Gradually incorporate the dry ingredients into the mixture, still at low speed 9.

Once the flour and baking powder are well blended, turn off the mixer 10. Now grease a skillet with a base diameter of 8 inches and a top diameter of 9.5 inches with vegetable oil and heat it over low heat; if using an induction cooker, set it to 3. If using a gas stove, follow the cooking instructions in the advice section. Ensure the skillet is well greased all over, then pour the batter into it 12.

Cover with a lid 13 and cook the cake this way for 45 minutes. At this point, you will see that the cake is no longer liquid and bubbles have formed. Grease a plate and flip the cake onto it. Then grease the skillet again 15.

Slide the cake back into the skillet 16 and cook for another 15 minutes, at the same temperature, but this time without the lid 17. Once cooked, let it cool, dust with powdered sugar, and serve your skillet cake 18!

How to store

The skillet cake can be stored at room temperature for 2-3 days under a glass dome.

Tips

We recommend cooking this cake on an induction cooker. If you don't have one, you can also cook the cake on a classic gas stove. Use the medium burner and cook the cake on low heat; it's important to always pour the batter into an already hot skillet. The cooking times also vary: cook for 25 minutes before flipping the cake, then cook for another 5 minutes, and always perform the toothpick test before turning off the heat.

To make the skillet cake, it is recommended to use a high-sided non-stick skillet and a lid with a vent, of the right size.

You can flavor the cake with vanilla, orange, or even cinnamon.

For the translation of some texts, artificial intelligence tools may have been used.