Memory of the 90’s.
In those years I was at University.
In Bologna, I shared a flat with other students coming from all over Italy. I lived the life that each “fuorisede” (not born and raised in Bologna) students live, and I went to many Erasmus parties where I met people of all kinds and from all over the world. It has been the years when I started to cook because even if I love sandwiches, I couldn’t go on eating panini every day. Finally, I remember a recipe that me and all my friends made frequently.
It was a perfect merenda break for home where there were hungry students every afternoon. Maybe for this reason, it’s a recipe that’s very close to my heart still today.
About a cake called 7 jars
I can’t forget how many times I made this cake called 7 jars (in Italian 7 vasetti, little jars) because you need to use your plastic yogurt container instead of the kitchen balance.
I used and use one Yomo container (Italian Yogurt made by Granarolo).
It was simple to make, light and delicious. It can be served with jam or gelato on the side.
It’s a perfect breakfast or afternoon dessert, but with something lighter and healthier!
To make your own 7 jars even if you haven’t a Yomo yogurt container handy, you have to know that each one contains 125 g of yogurt and you need the same of sugar, 100 g of seeds oil, 160 g of flour and about 70 g of potato starch.
I prefer to cook this in a loaf pan, but any molds will work.
Buona cucina, Monica
for a 22 cm diameter cake mold
00 flour, 2 jars
sugar, 2 jars
yeast, 8 g
one jar of natural white yogurt, 125g
potato starch, 1 yogurt jar
3 medium eggs
light extra virgin olive oil or other seeds oil, 1 yogurt jar
powdered sugar to taste
Sift the flour with the baking powder, then add the sugar and all the other ingredients, stirring constantly with a whisk until well mixed. Grease and flour the pan and add the mixture. Bake for about 30 minutes in a preheated oven at 180 degrees.
Use a toothpick to make sure it’s fully cooked in the center.
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