It’s crazy how this coronavirus crisis is making me look at the contents of my fridge differently. If I try to waste as little as possible on a daily basis, I have taken it to the next level. I OPTIMIZE as much as possible. So with this yogurt that had expired a few days ago (but which smelled good, use your common sense) and some maple sugar found in my cupboard, I prepared this yogurt cake. Here I made it in a cake mold. A quick, excellent cake, and perfect for a snack for young and old alike. We really need comfort right now.
Ingredients
For 1 cake (26 x 10.5 cm mold)
1 natural yogurt
1 sachet of vanilla sugar
2/3 jar of sweet olive oil
1/2 teaspoon baking powder
2 jars of maple sugar (or cane sugar)
3 pots of flour
3 eggs
1 pinch of salt
10g butter
Preparation
Butter the cake mold.
Pour the yogurt into a salad bowl. Add the sugar and vanilla sugar, mix. Then add the eggs, one by one, incorporating them well into the dough each time. Then pour in the flour, yeast, salt, mix again and finish by pouring in the olive oil.