Torta di Lucia (Lucia’s Coconut Yoghurt Cake)

The recipe for this ridiculously simple, moist, delicious cake was given to me by Lucia at Casa di Lucia B&B in Lecco. She used 2 x 125ml yoghurt tubs, and measured the remaining ingredients using one of the tubs (which you’ll first need to wash and dry).  This makes it quick and easy and also simple for children to make as you don’t need measuring scales. Most Australian yoghurts don’t come in such small tubs, so to make it easier one tub equals about 1/2 cup. I really like the coconut flavour, but you can use any flavour yoghurt you like.  

Inroduction

About this Recipe

By: Sheridan Rogers

The recipe for this ridiculously simple, moist, delicious cake was given to me by Lucia at Casa di Lucia B&B in Lecco. She used 2 x 125ml yoghurt tubs, and measured the remaining ingredients using one of the tubs (which you’ll first need to wash and dry).  This makes it quick and easy and also simple for children to make as you don’t need measuring scales. Most Australian yoghurts don’t come in such small tubs, so to make it easier one tub equals about 1/2 cup. I really like the coconut flavour, but you can use any flavour yoghurt you like.  

Ingredients

  • coconut yoghurt 2 x 125ml tubs
  • plain flour 4 x 125ml tubs, sifted
  • baking powder 2 1/2 teaspoons
  • bicarbonate of soda (baking soda) 1/2 teaspoon
  • salt pinch
  • sugar 1 1/2 tubs
  • sunflower oil 1 tub (or melted butter)
  • eggs 2

Preheat oven to 180degC. Line a 22cm cake tin with baking paper or lightly grease and flour it well (I used a 25cm bundt tin). In a mixing bowl, beat together the wet ingredients (yoghurt, oil and eggs) then add the sifted dry ingredients and combine well. Spoon into prepared tin and bake 45 minutes or until golden on top and a skewer inserted in the middle comes out clean. Leave to cool in tin for ten minutes, then turn out onto a cake rack.  When cool, dust with icing sugar. Variations: you can vary this cake in many ways by adding various fruits (pour half the batter into the tin and top with fruit, then spoon over remaining batter) and nuts. If you use plain yoghurt, try adding 2 teaspoons lemon or orange zest to the batter, and substitute some of the flour with ground almonds. Or add cocoa powder for a chocolate flavour. Note: The Italians use one packet of lievito (equivalent to 3 teaspoons) sifted with the flour instead of the baking powder and bi-carbonate of soda – but this is not available outside of Italy.