| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Yogurt, Desserts, Cakes, Eggs |
8 |
Servings |
INGREDIENTS
| 5/8 |
c |
Yogurt |
| 2 1/2 |
c |
Flour |
| 3 |
ts |
Baking powder |
| 1/4 |
c |
Oil |
| 3/4 |
c |
Sugar |
| 1 |
ts |
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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