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1 French Yoghurt Cake (LIQUORICE ALLSORTS IN THE KITCHEN)

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French Yoghurt Cake (LIQUORICE ALLSORTS IN THE KITCHEN)

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Ingredients

8 slice(s)

French Yoghurt Cake

  • 150 g plain flour
  • 125 g Butter, salted or unsalted, whatever you have on hand
  • 100 g sugar
  • 1 level tsp baking powder
  • 1 level tsp bicarbonate of soda
  • ½ level tsp salt
  • 1 level tsp natural vanilla extract
  • 1 egg, large
  • 150 g yoghurt, natural or flavoured
  • 1 level tbsp orange zest
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  • 6
    40min
    Preparation 5min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 6 image
      Recipe is created for
      TM 6
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 5 image
      Recipe is created for
      TM 5
      If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
      For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

  1. Preheat oven to 180 degrees.
  2. Prepare a cake pan that holds around 1L of cake mixture - depending on the pan you choose you'll need to grease or line it...

    I use the Silicone Loaf Pan from The Mix Shop that requires no greasing and no lining - happy days!
  3. Place all the ingredients into the Bowl.
  4. Mix on Counter-clockwise operation Speed 4 for 20 seconds.
  5. Pour into the cake pan and top with with fruit or nuts if desired - see Tips.
  6. Bake in the centre of the oven until the top of the cake is golden brown and a skewer inserted into the centre comes out clean (30-35 minutes).
  7. Leave the cake to cool in the pan for 10 minutes then invert onto a wire rack or plate to cool.
  8. Slice and enjoy as is (like the French do when the cake is eaten as a snack - 'le gouter') or serve with cream or coulis.
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Accessories you need

  • Spatula TM5/TM6
    Spatula TM5/TM6
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11

Tip

This cake is made in less than a minute and it's super easy to make variations on the fly:
You can:
- swap the orange zest for lemon, or leave it out
- after the mixing step, gently add up to 150g of fresh or frozen fruit chopped to approximately the size of a blueberry (add a few minutes cooking time if the fruit is frozen)
- OR after the mixing step, gently add up to 150g of any chopped or flaked nuts that take your fancy ;
- add spices before the mixing step...
If you use fresh fruit, lightly rolling it in some of the 150g of plain flour sometimes helps to disperse the fruit more evenly throughout the cake (but we love blueberries or raspberries or cherries as a bottom layer).

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Lovely moist cake. I added citrus zest to sugar...

    Submitted by Sharon.thermomix on 31. October 2022 - 12:03.

    Lovely moist cake. I added citrus zest to sugar and whizzed to give me lovely orange flavour depth.🍊👏👏

    Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729

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