Dessert · Vegetarian
Yogurt cake
45 min8 servingsVery easy
The cake you make with children: the yogurt pot is the measure for everything, one pot of yogurt, two of sugar, three of flour, half of oil, three eggs and a sachet of baking powder. Thirty-five minutes in the oven.
Equipment needed
- Cake tin
- Mixing bowl
- Whisk
- Oven
Allergens
GlutenEggsMilk
Nutrition facts
| per serving | per 100 g | |
|---|---|---|
| Energy | 363 kcal | 318 kcal |
| Protein | 7.4 g | 6.4 g |
| Carbs | 58.7 g | 51.4 g |
| of which sugars | 28.5 g | 25 g |
| Fat | 10.6 g | 9.3 g |
| of which saturates |
Before you start: 2 basics, 3 min read
Method
- 1
Preheat the oven to 180 °C (350 °F). Butter and flour the tin, or put baking paper in the bottom.
- 2
Empty the yogurt into a bowl. Rinse the pot and dry it: that is your measure. Add two pots of sugar and the eggs, whisk for a minute.
- 3
Add three pots of flour and the baking powder, mix until smooth, no more.