Inspired by Clotilde, this is my own version of her yogurt cake, with few added ingredients and baked many many times.

Ingredients

250 g full fat plain yogurt

100 g ricotta, or fromage blanc or quark

2 eggs

100 g melted butter

100 g sugar

250 g flour

1 chemical yeast for cakes

For a 24 cm cake tin

1. Pre-heat the oven at 180° C.
2. Mix all the wet ingredients: yogurt, ricotta, eggs and melted butter.
3. Add the dry ingredients (sugar, flour and yeast) and mix leaving few lumps.
4. Pour the mixture in a 24 cm cake tin covered with parchment.
5. Bake for 35 minutes or until golden.

Notes

You can add extra flavor to this cake, adding, before baking, apples, pears, or any seasonal fruit, chocolate chips.

You can use only yogurt (350 g in total) or invert ricotta and yogurt proportion (250 g ricotta, 100 g yogurt).