Yoghurt Cake

This is another one that the Facebook threw my way. My first go wasn’t great but this is my adapted recipe that makes it a really good and large portioned dessert. Dessert needs to be large to suit my eating tastes, I don’t do small portions.

This is the YouTube video that got me started. My recipe is adjusted a little but essentially the same and so the video should get the credit. Yoghurt Cake Video. This is also dead easy to make.

The finished product with fat free Skyr honey yoghurt and home grown red currants.

Ingredients my way:

  • 3 small pots of mueller light yoghurt. I used two caramel and one chocolate and orange (120;grams per portion)
  • 5 eggs
  • 50 grams of baking powder (12.5 grams per portion)

Method:

  • Put all the yoghurt and eggs into a bowl and whisk by hand until smooth.
  • Sieve the cornflour into the bowl.
  • Whisk again until all is combined well.
  • Put water in an oven proof dish (mine was 18cm across and 5 cm deep). Swill around and pour out the excess water.
  • Crumple a cut sheet of baking parchment in to a ball. Pull out again and then push into the bowl to line it. (This one sounds strange but is a good practical tip for lining a dish).
  • Pour the mix into the bowl.
  • Bake in an oven at about 170/180 degrees Celsius or Gas Mark 6. Bake for 25 minutes depending on your oven. My oven tends to cook unevenly and so I baked for 25 minutes at this heat and then turned it and reduced the heat for another ten minutes.
  • Take out of the oven and leave it to cool for twenty minutes and then put in the fridge to chill for a couple of hours.
  • Enjoy.
1 quarter of the whole cake is a really good sized portion.

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