{"id":3794,"date":"2026-04-29T11:14:28","date_gmt":"2026-04-29T11:14:28","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3794"},"modified":"2026-04-29T11:14:28","modified_gmt":"2026-04-29T11:14:28","slug":"yogurt-lemon-and-sambuca-cake","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/yogurt-lemon-and-sambuca-cake\/","title":{"rendered":"Yogurt, Lemon and Sambuca Cake"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">I cannot overstate how unbelievably good this cake is. The recipe comes from: \u201dMarcella Cucina\u201d cookbook by Marcella Hazan, which I\u2019ve enhanced slightly by making it lighter (in sugar and flour) and fresher &#8211; by grating and folding into the batter some fragrant Amalfi lemon zest.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">Ingredients :<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">185 g of whole milk yogurt at room temperature<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">250 g of sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 medium eggs at room temperature<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">160 g of corn oil (you could use olive oil instead)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">grated zest from half a lemon<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">185 g of plain flour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">90 g of cornflour, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">one and half teaspoons of baking powder, sifted<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">a pinch of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">3 tablespoons of Sambuca<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">butter for greasing <\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Grease with butter a round cake tin, 22-24 cm in diameter, and line with a sheet of baking paper.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Preheat the oven<span class=\"Apple-converted-space\">\u00a0 <\/span>to 180 C &#8211; static.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Combine the sugar and the yogurt in the mixing bowl of a standing mixer.<span class=\"Apple-converted-space\">\u00a0 <\/span>Mix the ingredients on a low to medium speed (use a paddle attachment).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Whilst mixing pour in the oil of your choice and start adding the eggs, one at the time.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now add the salt and the lemon zest and mix well.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Combine the flours and the baking powder together, then add them, a little at a time, to the yogurt batter, stirring constantly making sure there are no lumps.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Swirl the Sambuca liqueur. The consistency of the batter should be that of a thick cream.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Pour the batter into the prepared baking tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Bake in the preheated oven for 45 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Allow the cake to cool down to room temperature before turning it onto a serving plate and serving.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust with icing sugar to decorate if you wish.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The yogurt-oil cake will keep for 3-4 days when wrapped well in aluminium foil and kept in a cool environment.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I cannot overstate how unbelievably good this cake is. The recipe comes from: \u201dMarcella Cucina\u201d cookbook by Marcella Hazan, which I\u2019ve enhanced slightly by making it lighter (in sugar and flour) and fresher &#8211; by grating and folding into the batter some fragrant Amalfi lemon zest. Ingredients : 185 g of whole milk yogurt at &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/yogurt-lemon-and-sambuca-cake\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Yogurt, Lemon and Sambuca Cake&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3809,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[678,679,680],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3794"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3794"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3794\/revisions"}],"predecessor-version":[{"id":3811,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3794\/revisions\/3811"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3809"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3794"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3794"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3794"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}