Yogurt and berry cake
Prep Time
Cooking Mode
750 mL (3 cups) cup fraise fraîche ou framboises non sucrées surgelées, égouttées
5 mL (1 tsp.) tsp. vanille
60 mL (¼ cup) cup lait 2% M.F.
blancs d'œufs
75 mL (⅓ cup) cup margarine non hydrogénée
30 mL (2 tbsp.) tbsp. noisettes moulues
7 mL (1½ tsp.) tsp. levure chimique
125 mL (½ cup) cup sucre
375 mL (1½ cups) cup farine tout usage
5 mL (1 tsp.) tsp. vanille
10 mL (2 tsp.) tsp. zeste de citron râpé
1 œuf
60 mL (¼ cup) cup miel
30 mL (2 tbsp.) tbsp. farine tout usage
500 mL (2 cups) cup yaourt nature battu
750 mL (3 cups) cup fraise fraîche ou framboises non sucrées surgelées, égouttées
5 mL (1 tsp.) tsp. vanille
60 mL (¼ cup) cup lait 2% M.F.
blancs d'œufs
75 mL (⅓ cup) cup margarine non hydrogénée
30 mL (2 tbsp.) tbsp. noisettes moulues
7 mL (1½ tsp.) tsp. levure chimique
125 mL (½ cup) cup sucre
375 mL (1½ cups) cup farine tout usage
5 mL (1 tsp.) tsp. vanille
10 mL (2 tsp.) tsp. zeste de citron râpé
1 œuf
60 mL (¼ cup) cup miel
30 mL (2 tbsp.) tbsp. farine tout usage
500 mL (2 cups) cup yaourt nature battu
Directions
1Preheat oven to 180°C (350°F).
2In a food processor or with an electric mixer, combine flour, sugar, baking powder, ground hazelnuts, margarine, egg whites, vanilla and milk to make a smooth batter.
3Grease the bottom of a 20-22 cm (8-9 inch) round cake tin; pour in batter and top with raspberries.
4In a bowl, stir together yogurt and flour. Incorporate egg, honey, lemon rind and vanilla, stirring until smooth. Pour mixture onto raspberries. Bake in the oven for 50 to 60 minutes, or until top is golden.
5Serve hot or cold.
Disclaimer
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Personal Note
Personal Note