ingredients

1 jar of plain yoghurt
1.5 jar of powdered sugar
1,5 pot of flour
1.5 pot of starch flower
1 sachet of baking powder
3 eggs
½ pot of olive oil
3 tbsp. to s. fruit syrup
3 cl (2 tablespoons) of milk

Equipment

The yoghurt pot
1 salad bowl 1 hand whip
1 non-stick mold of ø 21-22 cm

Steps

Step 1

Prepare: Preheat the oven to 180 ° C (Tea 4). Pour the plain yoghurt into the salad bowl; rinse and dry the pot carefully.

2nd step

Assemble: add, in order, sugar, flour, starch flower, yeast, mix. Add in order and turning eggs, oil, milk and syrup, mix until smooth.

Step 3

Cook: pour the dough into the mold, bake approx. 30-40 min. The cake must be well inflated, golden: a needle planted in the heart is dry.

tips

Starch flower . It is found under the Tipiak brand, in supermarkets with flours or culinary aids. Its lightness and its great swelling power make it possible to make soft cakes with less butter.

Syrup. You have the choice of perfume, classic or more unusual. For example, under the Monin brand: Mango, Green Banana, Spicy Mango (mango and spices), Grilled Hazelnut ... Or, at Moulin de Valdonne, in the range of syrups with fruit purée Orchard secrets: Strawberry-blackcurrant , Raspberry-currant, Apricot, Pear ...; or in the Bio or Velvet ranges of the same brand, you can choose Cherry cherry, Provençal recipe (made of strawberry, watermelon, citron and melon), Peach, Pomegranate, Citrus, Vanilla Chestnut ...

Complete . Serve this cake with fresh fruit in salad or in a light syrup can, or with coulis, in harmony with the scent of the syrup.