YOGHURT CAKE

SERVESV 6/8

-200g of sugar

-3whole eggs

-200g of plain white flour

-100g of wholemeal rye flour

-125g of yoghurt

-17g of baking powder

-60g of mild oil

-1orange,juice and rind

-1 pinch of salt

Preparation: 30min

Cooking time: 45-60min

Recommended equipment: deep metal cake tin (diameter approx. 26cm)

Tips and variations:

In alternative to rye flour you can use wholemeal wheat flour.

Serve the cake with creamy natural yoghurt.

Cream the eggs and sugar together. Mix the two flours with the baking powder and salt.

Add the flour mixture to the eggs, yoghurt, oil, orange juice and grated rind. Mix the ingredients together well.Pour the mixture into a buttered, floured cake tin.
Bake in the oven.

Select "DESSERT" from the "RECIPES" menu then the "YOGHURT CAKE" recipe and confirm.