Are you ready to transport your senses to the sun-drenched kitchens of Italy with a dessert that's both incredibly delicious and surprisingly easy to make? The Torta Frutta e Yogurt is not just a cake—it's a culinary journey that combines the creamy richness of yogurt with the vibrant freshness of seasonal fruits, creating a dessert that's both light and indulgent. Whether you're a baking novice or a seasoned pro, this recipe promises to become your new go-to treat for family gatherings, afternoon tea, or simply when you want to treat yourself to something extraordinary.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Italian
Serves: 8 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 cup plain yogurt
- 1/2 cup vegetable oil
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 2 cups mixed fresh fruit (berries, peaches, etc.)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour and baking powder to ensure a smooth, lump-free mixture.
- In a separate bowl, whisk together the granulated sugar, eggs, and vanilla extract until the mixture becomes light and slightly fluffy.
- Add the plain yogurt and vegetable oil to the egg mixture, whisking continuously to create a smooth, well-combined liquid base.
- Gradually fold the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the cake dense.
- Wash and prepare the fresh fruits, cutting larger fruits like peaches into small, bite-sized pieces. If using berries, keep them whole.
- Gently fold about 1 1/2 cups of the mixed fruits into the batter, reserving the remaining 1/2 cup for topping.
- Pour the batter into the prepared cake pan, spreading it evenly with a spatula.
- Sprinkle the remaining fruit on top of the batter, creating a decorative pattern.
- Place the pan in the preheated oven and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for 10 minutes.
- Carefully transfer the cake to a wire rack and allow it to cool completely before serving.
- Optional: Dust with powdered sugar or serve with a dollop of additional yogurt or whipped cream.
Tips
- Choose Fresh, Seasonal Fruits: The key to an amazing Torta Frutta e Yogurt is using ripe, high-quality fruits. Mix and match berries, peaches, or whatever is in season for the best flavor.
- Room Temperature Ingredients: Ensure eggs and yogurt are at room temperature for smoother mixing and better cake texture.
- Don't Overmix: Gently fold ingredients to keep the cake light and fluffy. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test—if it comes out clean with just a few moist crumbs, your cake is perfect.
- Cooling is Crucial: Let the cake cool completely before serving to allow flavors to develop and texture to set.
- Serving Suggestions: Dust with powdered sugar, serve with a dollop of whipped cream, or enjoy it plain to appreciate the cake's delicate flavors.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 30g
Protein: 6g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 65mg
