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This is such a simple cake, that your children can make it. It is soft and you can flavour it as the fancy takes you.
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Serves 6 :
- 1 pot of full fat yoghurt
2 pots of sugar
zest of 1 lemon
3 pots of flour
3 medium eggs
1/2 pot of sunflower oil
1/2 sachet baking powder
- 1 tin with removable base
Ø 22cm
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- Preheat the oven to 180°.
- Pour the yoghurt into a large bowl and keep the pot for measuring the other ingredients. You only need one tablespoon for scraping out the pot and then for mixing.
- Add in order: the sugar, lemon zest, (mixed together), the flour and the yeast, the eggs, and lastly the oil.
- Mix well with the spoon to obtain a soft batter.
- Pour into the buttered cake tin.
- Bake for 45 minutes, lowering the temperature after 15 minutes to 170°.
Variation: replace the lemon zest with orange zest, a pinch of vanilla powder, a tablespoon of orange flower water, grated coconut.
See the recipe for Yoghurt Cake with coconut.See the recipe for Bread Rolls with yoghurt.
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