CUSTARD YOGHURT CAKE
Adapted from a 2007 edition of Super Food Ideas - can make individual small cakes but I usually just make one larger cake as I am always short on time.
Provided by katew
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- .Pre heat oven 180°C.
- Grease standard cake tin.
- Beat butter, sugar and vanilla together with electric mixer.
- When pale and creamy add eggs and beat well.
- Fold in flour and custard powder alternately with yoghurt.
- Stir till smooth.
- Pour into tin, bake 25 - 35 minutes till golden.
- Allow to cool in pan.
YOGURT CUSTARD
Steps:
- Preheat oven to 300°F.
- Put the yogurt in a bowl. Beat lightly with a whisk until smooth and creamy. Add the condensed milk. Mix it in thoroughly. Pour the mixture into a 2-cup ovenproof dish and cover it, with foil if necessary. Put this dish into a larger ovenproof dish-or a baking pan-that can hold enough water to come halfway up the sides of the smaller dish and act as a bain-marie. Pour very hot water into this second dish and place both dishes in the oven. Bake for 40-45 minutes or until set. Remove from oven. Lift out the smaller dish and allow to cool. Cover and refrigerate until needed.
RHUBARB & CUSTARD CAKE
This recipe tastes even better with homegrown rhubarb
Provided by Jane Hornby
Categories Afternoon tea, Treat
Time 1h20m
Number Of Ingredients 9
Steps:
- Make the roasted rhubarb first, carefully draining off the juices before you let it cool. Butter and line a 23cm loose-bottomed or springform cake tin. Heat oven to 180C/fan 160C/gas 4.
- Reserve 3 tbsp of the custard in a bowl. Beat the rest of the custard together with the butter, flour, baking powder, eggs, vanilla and sugar until creamy and smooth. Spoon one-third of the mix into the tin, add some of the rhubarb, then dot with one-third more cake mix and spread it out as well as you can. Top with some more rhubarb, then spoon over the remaining cake mix, leaving it in rough mounds and dips rather than being too neat about it. Scatter the rest of the rhubarb over the batter, then dot the remaining custard over. Bake for 40 mins until risen and golden, then cover with foil and bake for 15-20 mins more. It's ready when a skewer inserted into the middle comes out clean. Cool in the tin, then dredge with icing sugar when cool.
Nutrition Facts : Calories 278 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.5 milligram of sodium
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
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