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English cake
2 cups (280 g)
200 grams of soft butter
Cup and half sugar (300 g)
1 200 natural yogurt
100 grams of citrus sugar
1 bag of baking powder
One orange peel
4 eggs
Sugar powder for decoration
Instructions
Preheat oven to 180 degrees heat. Sift 2 cups with baking powder and set aside. Chop 100g of sugared citrus peel (although purchased cut into small cubes, cut them a little smaller so they do not sink to the bottom of the pan), add a teaspoon of flour and mix well. (In the video I made a shortcut. I washed the citrus peels and filtered well. This is also an option).

Put in a mixing bowl equipped with a 200g butter guitar hook, gradually add a cup of half sugar and whisk until creamy. Add 4 eggs one at a time in 2 minute intervals. (Don't put all the eggs together in the mixer!)

Stop mixing the mixer and scrape the sides into the center.

After half a minute, the mixer stops working again. Add 1 bag of baking powder, 1 cup flour, the remaining yogurt and stir for half a minute / until mass is uniform. Pour the citrus peel into a mass with a spatula.

In the butter, grease 2 English cake molds or saucepans, transfer the mass to the pan, sprinkle with a little sugarcane peel and bake for about 40 minutes / a wooden toothpick stuck in a clean cake.

Once the cake has cooled, garnish with powdered sugar.

Offer - You can freeze one of the molds when covered with foil for up to two weeks. A day before baking, thaw in the fridge and bake for about 40 minutes.