Flavorful, airy, and delicious, this Vanilla Yogurt Cake is sure to please. Yogurt and milk come together to make a delicate crumb, and a touch of coconut and sugary raisins round out the flavor and texture. This cake, adorned with your preferred jam and a dusting of coconut flour, is ideal for both everyday snacks and exceptional treats.
The method requires a total of one hour for preparation.
Timing: 15 minutes for active time and 35 to 40 minutes for baking.
Things needed: Moisten Things needed:
two eggs
sugar, 100g (½ cup) plus 8g (1 tablespoon). 100g, or half a cup, of vanilla sugar dairy products
One hundred milliliters (or three quarters of a cup plus one spoonful) of milk
vegetable oil, 80 milliliters (⅓ cup)
Just a hint of salt
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Recipe Items:
180 grams (1 and 3/4 cups)
baking powder, 12 grams (about 1 tablespoon)
Half a cup’s worth of raisins, or 50 grams
Use whatever kind of jam you choose as a topping (strawberry, apricot, raspberry,…
Ground coconuts (for topping)
What to do:
Get the batter ready:
Get the oven hot, about 180 degrees Celsius (350 degrees Fahrenheit).
Use cooking spray and parchment paper to line a baking dish that measures 24 cm (9.5 inches).
For a light and frothy mixture, whisk together 2 eggs, 100g sugar, and 8g vanilla sugar in a mixing dish.
Juice 100 grammes of yogurt, 100 milliliters of milk, and 80 milliliters of vegetable oil. Thoroughly combine.
Remix until well blended, then add a touch of salt.
Mix in the Dry Mixtures:
Combine the 12 grams of baking powder with 180 grams of flour in a separate basin.
Mix the dry ingredients into the wet ones gradually until a batter forms.
Add 50 grams of raisins and mix well.
Creating the Cake:
Transfer the batter to the baking dish that has been preheated and level it out.
Decorate the cake with a layer of your preferred jam.
For a beautiful garnish, sprinkle coconut flour on top of the jam layer.
You may serve it warm or room temperature after slicing.
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