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Yogurt Cake with Thermomix



This recipe allows you to make a very soft Yoghurt Cake, very tasty and flavoured!

Yogurt Cake is easy to make and quick, especially with your Thermomix. You just need a yoghurt pot, flour, sugar, oil and baking powder. Using a regular yogurt pot as your measuring tub is what makes this recipe very fast and simple to remember too.

This is the recipe I used as base for the Yogurt Cake with Custard and Cream. The Yogurt Cake recipe (as my grandma called it) or "7 Pots Cake" as someone calls it, it's a classic of Italian cuisine. One of those cakes everyone knows and loves because of its simplicity and deliciousness. Obviously, it is not as famous as the Profiteroles or the Tiramisu are but when you prepare and offer it, that is always a big pleasure for everyone.

It's perfect for breakfast, I suggest to try it beside an afternoon tea for adults, or with fruit juices (such as pear, apricot or peach juices) at snack time for children.

"My children love this recipe" - It's what Antonella Santoro da Salerno told me when she sent me the recipe.

Try adding chocolate powder, or some orange zest, or anything else you may have in your store cupboard.

Want to try other Yogurt Cake recipes? Here you are: Very Quick Yoghurt Cake, Greek Yoghurt Cake, Peach Yoghurt Cake, Coconut Yoghurt Cake. Choose the one you fancy!


Ingredients


- 1 Tub Natural Yogurt (125 g)
- 2 Tubs Sugar
- 3 Tubs Flour
- 1 Tub Vegetable Oil
- 1 Pinch of Salt
- 16 gr baking powder
- 2 tablespoons Limoncello (optional)
- 3 Eggs

How to make a Yogurt Cake


Put all the ingredients in the mixing bowl. 2 Min. Speed 5.

Pour the mixture in a buttered and floured baking pan.

Bake for 35/40 Min. 170°C/180°C.



How to prepare Yogurt Cake without Thermomix


http://www.bbc.co.uk/dna/h2g2/A765632
http://chocolateandzucchini.com/archives/2005/10/yogurt_cake.php
http://www.labna.it/tag/torta-sette-vasetti (Italian)


My Advice


The recipe can be adapted to any flavour you fancy by simply changing the kind of yoghurt! For example I usually use a fruit yogurt (strawberry, peach or more often pineapple) and I add grated lemon zest instead of Limoncello.
Moreover I use olive oil (3/4 tub) instead of vegetable oil (1 tub). The result is even softer!

And you? What flavour are you giving to your cake?;-)



Photocredit: girlwparasol

Photocredit: labna.it



Translated from the Italian recipe
Torta 7 Vasetti Plumcake allo Yogurt








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