Description

YOGHURT CAKE

SERVES 6/8

PREPARATION: 30 min 
COOKING TIME*: 40-60 min 
RECOMMENDED EQUIPMENT: deep metal cake tin (diameter approx. 26 cm)

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

INGREDIENTS 
200 g of sugar 
3 whole eggs 
200 g of plain white flour 
100 g of wholemeal rye flour 
125 g of yoghurt 
17 g of baking powder 
60 g 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.