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Before starting this French Yoghurt Cake recipe, organise the necessary ingredients.
Butter an flour a round rosace tin Ø 18cm or any mould of your choice. This operation is essential to ensure an easy release from the mould later. Apply melted butter over the inside of the mould with a brush, then refrigerate for 10 minutes.
Take out of the fridge and place some flour in the mould.
Tilt the mould to spread the flour evenly. Shake off the excess.
Flip the mould on your workbench and give it a sharp tap to get rid of the flour excess.
Place the plain yoghurt in a mixing bowl. Rinse the emptied pot and dry.
Measure 2 yoghurt pots of castor sugar...
... and add to the mixing bowl.
Add the 2 whole eggs, beaten beforehand.
Combine with a spatula until homogeneous.
Measure 2 yoghurt pots of flour...
... and add to the preparation.
Measure 1 pot of grape seed oil (or any other flavourless oil)...
... and add to the bowl.
Add the baking powder last.
Combine well with a spatula...
... until homogeneous.
Pour the preparation into the round tin.
Make sure you leave a gap of 1 cm on top.
Place the mould on a baking sheet...
... and bake in a fan-assisted oven preheated at 180°C (gas 4)...
... for 30 to 40 minutes. Insert the blade of a knife inside the cake to check whether it is cooked. The blade should be dry.
Remove from the oven...
... and release from the mould while it is hot. The cake should come off easily if you buttered and floured the mould properly.
Leave to cool on a rack before serving.
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