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It's monday morning, kids came back school after the festive holidays, so we can say that in Italy the New Year begins now.
Christmas Holiday are over, our tree and all the Christmas decorations are stored and this day is little bit sad, especially for my little girl, the weather it's so cold outside and she would like to stay still home for a while.
For the reason I tried to make our breakfast a little bit special preparing on of our family classic: the 7 yogurth pots cake.
I think there is not family in Italy that doesn't know this recipe! This cake came back to my mind while I was thinking to a simple and moist base for a kids birthday cake.
While I was cutting the cake, Alice, my little daughter, started to eat the crumbs. Is an inusual thing, as she isn't a desserts lover.
The 7 pots cake is the cake that I prepare every sunday afternoon for our weekly breakfasts: it's incredible easy to make, you will need just a bowl and 5 minutes of your time to prepare the batter. You just need to remind to keep the yogurt's pot that will be your unit of measurements.
You can change the cake's flavour using fruit yogurt, lemon zest, vanilla extract or chocolate chips.
And, last but not least, if you store the cake in a proper container, it will be perfect for the whole week and you will eat it until the last crumb.
3 eggs, 1 pot yogurt, 2 pots all purpose flour, 1 pot corn starch, 2 pots sugar, 1 pots vegetable oil (plus some for greasing), a pinch of salt, 1 sachet baking powder ( 15 gr.), lemon zest, icing sugar (to serve)
Preheat the oven to 180°C/gas mark 4/350°F, and grease your ring mould.
In a bowl beat the eggs, add the yogurt and the vegetable oil. Add sugar, flour, corn starch, baking powder, salt and lemon zest. Don't over mix, you just need to combine the ingredients. Then put the batter into the mould and bake for 30 minutes: when cooked, the sides will be coming away at the edges and a cake tester will come out clean.
Remove it from the oven and let the cake sit in the tin for 10 minutes before turning it out.
Once cooled dust with icing sugar.
* I usually use sunflower oil
* for an healthier version you can use brown sugar and half pot of vegetable oil
* remember that the yogurt's pot is your unit of measurements, after you added the yogurt to the eggs use the pot to measure the oil, the dry it with a kitchen paper and use it to measure the rest of the ingredients.