In addition to being a delicious fruit to drink as is, this time it serves to give a different touch to this yogurt cake with jingles.
The different textures of jínjol, harder and crunchier if it is at its point or softer and aromatic if ripe, allow us to play to our liking. This cake can also be prepared with any other seasonal fruit, or with nuts to taste.
For 10 people
- Egg L2
- Natural yogurt250 g
- Sugar140 g
- 8 g vanilla sugar
- Sunflower or olive oil75 ml
- Brandy or liqueur or lemon juice15 ml
- 250 g pastry flour
- 2 g salt
- Chemical yeast10 g
- 2 g sodium bicarbonate
- Jínjoles to taste
- Brown sugar to taste
How to make a yogurt sponge cake with jínjoles
- Total time1 h 5 m
- Elaboration20 m
- 45 m cooking
Preheat the oven to 180º C and line or grease a rectangular mold of the plumcake type. Arrange in a bowl the eggs with yogurt, sugar, vanilla sugar, sunflower oil and liquor or juice. Beat everything well with some rods.
Sift flour into another larger bowl with yeast, baking soda, and salt. Form a hole and take the previous preparation. Work all together with a spatula or some rods until you get a homogeneous mass, without dry lumps.
Pour into the mold, matching the top. Spread over chopped jingles without the bone and sprinkle a couple of tablespoons of brown sugar. Bake for about 45 minutes, until when you click on the center with a stick it comes out clean.
With what to accompany the jínjoles cake
This yogurt sponge cake with jínjoles we can taste it as a dessert or at breakfast and snack time. It has a flavor and an aroma that reminds me of these final days of summer and vacations, and it already prepares us for the autumn kitchen. Delicious with coffee, milk or tea, cold or hot.