Yoghurt pot cake – ciambella allo yoghurt

savarin ring

You’d have thought Fidget had exhausted the number of ways he could create mayhem in the cartoon kitchen. But no. Introduce a savarin ring into the mix and see what he can come up with!

Yoghurt pot cake – ciambella allo yoghurt


So, having recovered the essential silicon mould – and not without some annoyance – Trota could finally get down to business. This is an Italian recipe and there are many versions; they usually multiply the number of pots/ingredients (1 pot of yoghurt, 2 pots of flour, etc), but here we are quantifying the amounts:

You will need: 3 large eggs, 200g sugar, 100g unsalted butter (softened), 100ml flavourless oil (eg rapeseed), 250g potato starch (known in Italy as fecola – use 200g cornflour instead if you can’t find it), 250g regular flour, 250g plain Greek-style yoghurt, the zest of an unwaxed lemon, pinch of salt  and a pack of flavoured raising agent (lievito vanigliato would be used in Italy, which you can replace with 1½tsp of baking powder and a few drops of vanilla essence).

Separate the eggs and start by beating the yolks with the sugar, butter and lemon zest. Add the oil, the sifted flour and potato starch, the yoghurt and the salt. Beat the egg white until stiff and incorporate into your mixture. Finally, add the raising agent (and vanilla, as appropriate) and mix well.

Spread the mixture evenly in your savarin ring and cook in a pre-heated oven at 180°/gas 4 for 35–40min. Test with a toothpick: if it comes out clean it’s ready. Cool and serve with a sprinkle of icing sugar.

Forget the wow factor, this is simple and flavourful, and sometimes just what you need with a nice cup of tea or your caffelatte breakfast. Fidget is always going back for seconds – except this time: he’s still grounded…