There’s nothing easier than a yogurt cake; we love making it, and so do the kids! With Cyril Lignac’s great tips, you’re guaranteed to get an incredibly delicious and moist yogurt cake\u2014just the way you like it.<\/p>\n\n\n\n
Yogurt cake is an integral part of baking. This is a real Proust madeleine, as it is often the first cake that is made in childhood. And with good reason: this cake is extremely simple, quick to prepare and requires almost no kitchen utensils. Here, the scales are replaced by a yogurt jar, which serves as a measuring cup.<\/p>\n\n\n\n
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To make a yogurt cake for 6 people, like Cyril Lignac’s, you will need:<\/p>\n\n\n\n
1 can of plain or blended yogurt, 1 can of powdered sugar, 3 cans of plain yogurt, 3 eggs, 1 packet of vanilla sugar, 1 packet of baking powder, 1 can of neutral oil such as peanut, sunflower or grapeseed, half an organic lemon and a pinch of salt.<\/p>\n\n\n\n
Preheat the oven to 180\u00b0C. Zest half a lemon using a micro-grater. In a salad bowl, mix 3 eggs<\/strong> with the velvety yoghurt<\/strong> . Add the icing sugar and lemon zest and mix. Gradually add 3 packets of yoghurt with<\/strong> sifted flour, a packet of vanilla sugar, a packet of baking powder and a pinch of salt, stirring constantly until you get a smooth paste. Add the yoghurt with neutral oil, stirring constantly.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Pour the batter into a greased and floured springform pan. Bake for 25-30 minutes. Test with a wooden skewer or the tip of a knife. Let cool slightly before removing from the pan.<\/p>\n\n\n\n Yogurt cake is a true all-rounder that is suitable for all its variations.<\/p>\n\n\n\n You can change its shape<\/strong> by dividing the dough into individual muffin tins or a cake pan before baking. Remember to adjust the baking time according to the size of your pan and the thickness of the dough.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Feel free to change the flavor by replacing the lemon zest with orange or grapefruit zest; enhance the vanilla note by adding black seeds from a vanilla pod to the dough; choose a chocolate version by mixing a little unsweetened cocoa powder and a few chocolate chips into the dough; try a fruity version by adding pieces of fresh or candied fruit to the dough.<\/p>\n\n\n\n You can cut your yogurt cake into 2 discs of equal thickness to spread with jam, chocolate spread, honey, or lightly brush them with fruit juice, alcohol, or coffee before baking the cake again.<\/p>\n\n\n\n Finally, when the cake comes out of the oven, sprinkle its surface with powdered sugar<\/strong> for even more flavor.<\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n <\/p>\n\n\n\n Here’s a yogurt cake base, rolled into an upside-down pineapple cake. A simple and very quick dessert to make, with the added bonus of the wow factor of its well-formed slices.<\/p>\n\n\n\n Preheat the oven to 180\u00b0C. In a frying pan, heat 90g of sugar with 2 tablespoons of water until a beautiful golden caramel is obtained. Place 7 slices of fresh Victoria pineapple<\/strong> on top and lightly score each side. Evenly distribute the pineapple slices and caramel on the bottom of a non-stick springform pan.<\/p>\n\n\n\n In a bowl, mix 120g of yoghurt with 240g of sugar, then 3 eggs. Add 50g of oil and mix. Gradually add 150g of sifted flour, a packet of baking powder and a pinch of salt until you have a smooth dough. Pour the dough into the tin. Bake for 30 minutes. Check for doneness with the tip of a knife. Remove the cake from the tin and invert onto a large plate.<\/p>\n","protected":false},"excerpt":{"rendered":" There’s nothing easier than a yogurt cake; we love making it, and so do the kids! With Cyril Lignac’s great tips, you’re guaranteed to get an incredibly delicious and moist […]<\/p>\n","protected":false},"author":2,"featured_media":16155,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-16154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/16154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16154"}],"version-history":[{"count":1,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/16154\/revisions"}],"predecessor-version":[{"id":16156,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/posts\/16154\/revisions\/16156"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=\/wp\/v2\/media\/16155"}],"wp:attachment":[{"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.garden-tricks.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}Tips from Cyril Lignac for creating a delicious<\/em> yogurt cake<\/h2>\n\n\n\n
Something extra: Pineapple and Yogurt Cake by Cyril Lignac<\/h2>\n\n\n\n