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Cream the eggs and sugar together. Mix the two fl ours
with the baking powder and salt.
Add the fl our mixture to the eggs, yoghurt, oil, orange
juice and grated rind. Mix the ingredients together
well. Pour the mixture into a buttered, fl oured cake
tin.
Bake in the oven.
Select “DESSERT” from the “RECIPES” menu then the
“YOGHURT CAKE” recipe and confi rm.
Notes:
__________________________________________
Preparation: 30 min
Cooking time*: 45-60 min
Recommended equipment: deep
metal cake tin
(diameter approx. 26cm)
Tips and variations:
In alternative to rye fl our you can
use wholemeal wheat fl our.
Serve the cake with creamy natural
yoghurt.
96
Serves 6/8 Serves 6/8
200 g of sugar
3 whole eggs
200g of plain white fl our
100g of wholemeal rye fl our
125g of yoghurt
17g of baking powder
60g of mild oil
1 orange, juice and rind
1 pinch of salt
*Optimal cooking times will automatically be determined
by the selected function (6TH SENSE RECIPES)
DESSERT
YOGHURT CAKE
98


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