What a delight this summer cake with yogurt and fruit! And then the dessert is made without butter or cream, but only with unrefined flour, brown sugar, lots of fruit and yogurt. For lactose intolerant it is possible to choose a vegetable yogurt, in this way the dessert is designed for everyone! And then the final touch is given by the fruit, added both to the dough, to give taste and lots of juice, and as a final decoration of the cake. In this way it is possible to preserve all the vitamins, mineral salts and precious antioxidants that peaches and blueberries can bring. So here's an idea for a summer cake, simple to prepare and healthy, that will delight everyone.
Ingredients for the base
125 grams of semi wholegrain spelt flour
50 grams of brown sugar
30 grams of extra virgin olive oil
1 tablespoon of Greek (or vegetable) yogurt
1 tablespoon of milk (also vegetable)
1 egg yolk
Ingredients for the filling
300 grams of Greek yogurt (or vegetable, possibly creamy)
40 grams of semolina
40 grams of brown sugar
1/2 teaspoon of vanilla powder
Peaches and blueberries
Preparation of the base
Let's start preparing the base of the cake. In a bowl, pour the sifted flour mixed with the sugar. In the center, add an egg yolk, extra virgin olive oil and yogurt. Work the mixture, adding the milk. Shape into a ball and put in the fridge for 30 minutes.
Preparation of the filling
Meanwhile prepare the filling of the cake. Break the two eggs and divide the egg whites from the yolks. In a large bowl, combine the egg yolks and yogurt, mixing well. Then add the 40 grams of sugar, 40 grams of semolina, vanilla and orange juice. Whisk the egg whites until stiff and incorporate them into the yogurt and semolina cream with slow movements from top to bottom. Cut a peach into cubes and add it to the mixture, along with a handful of blueberries.
Preparation of the cake
Take the dough for the base of the cake from the refrigerator. Roll it out with a rolling pin on a floured surface until it is half a centimeter thick. With this dough, line the bottom of a pan with a diameter of about 20 centimeters and raise the edges. Pour in the yogurt cream. Bake at 180 degrees for 30 minutes. Remove from the oven and let it cool down. Decorate the surface of the cake with slices of fresh peach and blueberries.