Slice of seven-pots yogurt cake with milk

Ingredients

For 1 serving

• Plain whole-milk yogurt15 g
• All-purpose flour25 g
• Sugar12 g
• Eggs15 g
• Sunflower oil5 g
• Lemon zest1 g
• Baking powder1.5 g
• Powdered sugarto taste
• Reduced-fat milk200 ml

Contains: gluten, lactose, eggs,

Method

1. Preheat a conventional oven to 180 °C and grease and flour the cake tin. The quantities are for one slice: for an 8-portion tin, multiply everything by 8 (the yogurt pot works as a measuring cup).
2. In a large bowl, whisk the yogurt, eggs, sugar and sunflower oil until smooth.
3. Add the grated lemon zest (just the yellow part), then sift in the flour and baking powder and stir until the batter is smooth and lump-free.
4. Pour into the tin and bake for 35 minutes, until the top is golden and a skewer inserted in the centre comes out dry.
5. Take it out, leave it to cool for 5 minutes and turn it out. Meanwhile, warm the milk in a small pan over medium heat for 2–3 minutes, until it steams and small bubbles appear at the edge, without letting it boil (or 1–2 minutes in the microwave).
6. Dust the cake with icing sugar, cut a slice and serve it with the hot milk.