This recipe features two versions of kiwi and yogurt cake: one fluffy and one pudding-like. Both are creamy, soft, and indulgent, perfect for making kiwi appealing even to those who do not like it. The use of kiwi and cereal flavored yogurt is essential to achieve the right creaminess.
In a stand mixer, beat the eggs with the sugar and vanilla extract for at least 3 minutes until you obtain a pale and fluffy mixture.
Add the liquid ingredients (oil and yogurt) while continuing to beat.
Sift together the flour, potato starch, and baking powder, then add them to the whipped mixture.
Fold the chocolate chips into the batter.
Cut all the kiwis in half to obtain 10 pieces, peel them, and dice half of them, especially the riper ones.
Add the diced kiwis to the batter and mix gently with a spatula.
Prepare a 20 cm springform pan lined with parchment paper.
Pour the batter into the pan, trying to distribute the fruit well throughout.
Decorate the surface with the remaining whole kiwis.
Bake in a preheated oven at 180°C for about 50 minutes, using the toothpick test to check for doneness.
Once baked, turn off the oven and let the cake cool with the door slightly open.
Remove the cake from the pan and dust with powdered sugar.
Stand mixer
20 cm springform pan
Parchment paper
Spatula
Store the cake in an airtight container at room temperature for 2-3 days or in the refrigerator for a week.
To obtain the same creaminess, it is important to use kiwi and cereal flavored yogurt (Activia). The first cake is fluffier, the second more pudding-like, but both are highly appreciated.
Italia, Toscana
| Energy (kcal) | 209.16 |
| Carbohydrates (g) | 34.67 |
| of which sugars (g) | 16.19 |
| Fat (g) | 5.94 |
| of which saturates (g) | 1.58 |
| Protein (g) | 4.43 |
| Fibre (g) | 2.88 |
| Salt (g) | 0.06 |
