Pour plain yoghurt into a bowl. Use the pot as a measure. Then add: 1/2 pot T110 wholemeal rye flour 1 1/2 pots T80 wheat flour 1 pot T55 wheat flour 1 pot wholegrain cane sugar 1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%) 3 eggs 1 sachet baking powder 1 to 3 capfuls of orange blossom water Mix vigorously to obtain a homogeneous paste. Butter a glass mould and pour in the mixture. Bake at 180°C for approx. 20-30 minutes (insert the tip of a knife, it should come out dry). You can eat it plain. You can cover it with nutella (see Healthy Nutella recipe), lemon curd (see Le mon coeur recipe) or homemade jam. You can also make a chocolate glaze (see Chocolate & coconut cake recipe below) or a lemon glaze (see Lemon cake recipe below). Variants Chocolate & coconut cake Pour plain yoghurt into a bowl. Use the pot as a measure. Then add: 1/2 pot T110 wholemeal rye flour 1 1/2 pots T80 wheat flour 1 pot T55 wheat flour 1 pot wholegrain cane sugar 1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%) 4 eggs 1 sachet baking powder 125 g shredded coconut 1 tsp liquid vanilla extract Mix vigorously to obtain a homogeneous paste. Butter a glass mould and pour in the mixture. Bake at 180°C for approx. 20-30 minutes (insert the tip of a knife, it should come out dry). When cooked, leave to cool to room temperature. Next, prepare the chocolate glaze by melting 100g chocolate with 50g butter in a saucepan or in the microwave. Once done, coat the top of the cake and leave to cool. You can decorate the cake with whipped cream, which you place all around the cake just before serving. Lemon cake Pour plain yoghurt into a bowl. Use the pot as a measure. Then add: 1/2 pot T110 wholemeal rye flour 1 1/2 pots T80 wheat flour 2 pot T55 wheat flour 1 pot wholegrain cane sugar 1/2 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%) 3 eggs 1 sachet baking powder The juice of 1 lemon Mix vigoro…
Yogurt cake: www.aurianneor.org/yogurt-cake/
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