Yogurt Cake (hallgarten)
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cakes, Desserts, Eggs, Yogurt | 8 | Servings | |
INGREDIENTS
| 5/8 | c | Yogurt |
| 2 1/2 | c | Flour |
| 3 | t | Baking powder |
| 1/4 | c | Oil |
| 3/4 | c | Sugar |
| 1 | t | Vanilla extract |
| 2 | Eggs |
INSTRUCTIONS
Mix everything together well. Beat until smooth. Turn the mixture into a well greased round cake pan measuring approximately 20cm/8in. Bake at 180C / 350F / Gas4 for 45 minutes. Insert a knife to test and cook a little longer if necessary. This is a good basic recipe with many variations. You can make an upside-down fruit cake by sprinkling the bottom of the pan with brown sugar and laying sliced apples, pears or canned pineapple on the sugar, cover with the cake mixture and bake as directed. Or add some mixed fruit to the mixture before baking, or some chopped walnuts. REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath) Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985) Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 307
Calories From Fat: 77
Total Fat: 8.7g
Cholesterol: 47.6mg
Sodium: 215mg
Potassium: 105.3mg
Carbohydrates: 50.5g
Fiber: 1.1g
Sugar: 20.3g
Protein: 6.6g