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YOGHURT CAKE

Preparation Time: 30 min
Cook Time*: 40-60 min
Recommended Equipment: Deep metal cake tin (diameter approx. 26cm)

*Optimal cooking times will automatically be determined by the selected function (Auto RECIPES)


INGREDIENTS | SERVES 6/8
200g of sugar
3 whole eggs
200g of plain white flour
100g of wholemeal rye flour
125g of yoghurt
17g of baking powder
60g of mild oil
1 orange, juice and rind
1 pinch of salt


Cream the eggs and sugar together.
Mix the two flours with the baking powder and salt.
Add the flour mixture to the eggs, yoghurt, oil, orange juice and grated rind.

Mix the ingredients together well. Pour the mixture into a buttered, floured cake tin. Bake in the oven.

Select “DESSERT” from the “RECIPES” menu then the “YOGHURT CAKE recipe and confirm.

TIPS AND VARIATIONS
• In alternative to rye flour you can use wholemeal wheat flour.
• Serve the cake with creamy natural yoghurt.