Yogurt cake
A dish that starts with flour and finishes with sugar. On the table in about 45 minutes.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 10⅝ oz flour
- 6⅓ oz sugar
- 3 eggs
- 4¼ oz butter
- 200 yogurt (raw or flavoured)
- Instant yeast
- Powdered sugar (optional)
- 3½ oz fruit of your choice (optional)
Make it lactose-friendly
- 120 g butter → plant butter, ghee (mostly lactose-free), or olive oil
- 200 yogurt (raw or flavoured) → lactose-free or coconut yogurt
Steps
- Beat the yolks with the sugar.
- Add the butter and stir until uniform.
- Add the flour. You may sieve it to prevent lumps. Stir until uniform.
- Add the yogurt and stir until uniform.
- Beat the albumens in another bowl, then add them to the compound and stir until uniform.
- The compound should now be thick, but still liquid enough to be poured.
- Add the yeast and stir.
- Pour into a mould.
- You may now sprinkle powdered sugar on top, to create a thin, sweet crust
- Cook in pre-heated oven at 180 °C.
Nutrition (estimated, per serving)
| Calories | 191 |
|---|---|
| Protein | 3.4 g |
| Fat | 7.6 g |
| Carbs | 27.3 g |
| Fiber | 0.5 g |
| Sodium | 16 mg |
Source
based.cooking (community recipes, public domain) — unlicense