Put a touch of originality in your yoghurt cake recipe with this vitamin (and colorful) version.
For 6 persons :
- 1 small untreated orange
- 3 eggs
- 175 g caster sugar
- 10 cl of peanut oil or rapeseed
- 1 plain yoghurt not brewed at 40%
- 200 g flour + a little for the mold
- 1 sachet of baking powder
- a little butter for the mold
- Decor festive wooden pikes small multicolored candies
Preheat the oven (thermostat 6 - 180 ° C). Butter and flour a pan with high edges. Wash the orange by brushing it, finely grate its zest and squeeze its juice.
Break the eggs by separating the whites from the yolks.
Put the yolks in a terrine with the caster sugar, whisk until the mixture whitens and makes the ribbon. Then pour the oil in a thin stream, continuing to whip (as for a mayonnaise). Add again the zest of the finely grated orange, then its juice and, successively, the yoghurt and sifted flour with the yeast. Mix until smooth and homogeneous.
Beat the egg whites until stiff and gently fold into the mixture. Pour the mixture into the mold.
Bake at medium heat and cook for 20 minutes (thermostat 6 - 180 ° C), then lower the temperature (thermostat 5-6 - 160 ° C) and continue cooking another 20 to 25 minutes.
Unmould just come out of the oven and let cool on a rack. When serving, decorate the cake with festive wooden pikes and small multicolored candies.
Photo Caroline MARTIN / CEDUS