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Today, I would like to introduce a healthy cake with yogurt and jam. Since it doesn't use butter, it doesn't get hard even after being refrigerated, making it moist and delicious. It can be baked in a toaster oven, but I recommend spreading it out thinly and not too high. After the cake has cooled, sprinkle the surface with powdered sugar. The cake can also be topped with jam for an extra touch. The baked cake can be stored in the refrigerator for 4 to 5 days. Of course, it can also be frozen. There are many kinds of jams, so you can make this cake with jams that have a lot of solid parts, such as marmalade. In that case, the batter will be a little fluffy. The cake itself is not very sweet, so it is recommended to make it simply and serve it as a light meal. The cake is easy to make by just mixing, but the flavor will change depending on the jam you add.
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Yogurt and Jam Cake
(Ingredients) 1 600 ml pound mold
120g plain yogurt
100g jam of your choice
2 eggs
20g cooking oil
100g flour
1 teaspoon (4g) baking powder
2~3 tablespoons jam for topping
1 tbsp powdered sugar
Bake in a preheated oven at 170°C (340F) for 30 to 40 minutes.