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French yoghurt cake Thermomix recipe.

 

French yoghurt cake – with or without a Thermomix. 5 ingredients / 5 minutes active time. Simply the easiest cake in the world!

This is quite possibly the easiest cake in the world in the first place. Made as a Thermomix cake recipe and you’ll be done in 5 minutes!

If you’re a new to baking or straight out of a packet type baker, then this is for you. Never again will you reach for pre-prepared cake mix, once you’ve given this recipe a go. 

In France, this is the cake of choice for grandmothers teaching the basics of baking to their grandchildren. Not only can it be thrown together in minutes, it is also a wonderfully moist, super delicious and ultra fluffy, because of the yoghurt. 

Here’s the recipe I’ve been using practically all my life ever since this wonderful cake has entered my repertoire. Since the arrival of the Thermomix, I’ve kept the recipe exactly the same. It’s just that little bit faster and easier to make nowadays.

It is definitely my go-to Thermomix cake recipe as it is so versatile. Think fresh raspberries and strawberries, whipped cream, melted chocolate or just keep it plain and simple!

Once you’ve mastered the basic Thermomix cake recipe below, the possibilities are endless.

The proper yoghurt cake recipe uses yoghurt pots (small Activia type) to measure up all the ingredients. As it’s more difficult to buy small pots of plain yoghurt here in the UK, I have converted the recipe into grams for you. 

For more delicious Thermomix cake recipes and baking ideas, click here

  • 160 g brown sugar
  • 2 eggs
  • 80 g sunflower oil
  • 125 g plain or Greek yoghurt
  • 160 g self raising flour
  • Optional: zest of one lemon or one orange / a tsp vanilla essence / fresh raspberries
  1. Preheat your oven to 180C

  2. Add 160g brown sugar and 2 eggs to the mixing bowl. Mix for 15 seconds / speed 4.

  3. Add 80g sunflower oil, 125g plain yoghurt, 160g self-raising flour (as well as your optional ingredients). Mix for 30 seconds / speed 4

  4. Bake for 35 minutes @ 180C (check with a clean knife if the cake is cooked)

 

6 Comments

  1. My golly gosh..loved this cake, we added banana and it was brilliant! Even the electrician fitting the ceiling fans raved about it!…bravo Momo!

  2. Delicious cake, baked it in a loaf tin and added the zest of 1 lemon and 1 orange. So light and fluffy with a great crust when fresh out of the oven

    1. Raw sugar I think is what we call caster sugar here in the UK, if so, then yes, white sugar should be used. As a matter of interest, how did it taste using brown sugar?

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