Torta dei 7 Vasetti
Tutto fa brodo
Everything makes soup
Almost every Italian knows this recipe by heart! Embarrassingly simple to-make, the name comes from the fact that the ingredients equal 7 “cups,” using a yogurt container as the cup measure.
I love how the yogurt and olive oil combine to create a wonderful clean tart-sweet taste. Great plain or served with a dollop of jam or flavorful honey.
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Ingredients:
1 container, 6 ounces, plain Yogurt
1 container Olive Oil
2 containers granulated Sugar
3 containers 00 or cake Flour
3 large Eggs
2 teaspoons Baking Powder
Preparation
Preheat the oven to 350 degrees. Lightly oil a tube pan and dust with flour.
Empty the container of yogurt into a bowl, and using the empty yogurt container as a measure, add 1 container-full of oil, 2 of sugar, 3 of flour, plus the eggs and baking powder. Using an electric hand mixer blend the ingredients until well combined and free of lumps. The dough is fairly dense.
At this point, if you like, you can add flavorings such lemon zest or fruit. Pour into the prepared pan and bake for about 45 minutes, or until a toothpick inserted in the center comes out clean.
Recipe Variations:
- Apple Rosemary Cake: Add 1 1/2 cups diced peeled apples and 2 tablespoons minced fresh Rosemary.
- Chocolate Cake: Add 2 tablespoons of cocoa powder and 2 ounces chopped Slitti Dark Chocolate.
- Spice Cake: Add 4 to 6 ounces chopped panforte or panpepato.
- Quick Torta della Nonna: Add 1 cup pine nuts
- Sublime Citrus Cake: Add orange, lime or lemon zest.
- Peach Cake: Add 1 1/2 cup diced fresh peaches.
Cooks note:
Since the yogurt container determines the proportions of the other ingredients, you can use a smaller or larger container of yogurt, depending on how big a cake you’d like. I’ve tested the recipe with not just the 6-ounce container noted here, but also with 4 and 8-ounce containers. The cake came out perfect in all cases, but with the larger containers it needs a little more time in the oven.
Serves 10 to 12
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