Slice of yogurt ring cake with latte macchiato

Ingredients

For 1 serving

• All-purpose flour30 g
• Eggs15 g
• Plain whole-milk yogurt25 g
• Sugar10 g
• Sunflower oil5 g
• Baking powder2 g
• Lemon zestto taste
• Reduced-fat milk150 ml
• Espresso1

Contains: gluten, lactose, eggs,

Method

1. Preheat the oven to 175 °C (conventional). The quantities are for one slice: for a whole 8-portion ring tin (about 24 cm) multiply them by 8, except the milk and coffee. Grease the tin with a little sunflower oil and dust it with flour.
2. Wash the lemon under hot water and grate the zest, only the yellow part. In a bowl beat the eggs with the sugar using an electric whisk for 4–5 minutes, until pale and fluffy.
3. Add the yogurt, sunflower oil and lemon zest, then sift in the flour with the baking powder and fold in with a spatula, from the bottom up, until the batter is smooth.
4. Pour into the tin and bake for about 40 minutes, without opening the oven for the first 25 or the cake will sink; it's ready when golden and a skewer pushed into the highest point comes out dry.
5. Leave it to cool for a few minutes in the tin, then turn it out onto a rack.
6. Make the espresso; heat the milk in a small pan over medium heat for 2–3 minutes, until it steams without boiling, and froth it with a milk frother. Pour the milk into a glass, slowly add the coffee and serve with a slice of cake.