Coffee yoghurt cake

2014-08-03
  • Servings : 12 slices
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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This coffee and yoghurt mixture is simply delicious. Prepare this coffee yoghurt cake on a Sunday afternoon.

Units: Metric / (Units: US)

Ingredients

  • 100 ml / (6 3/4 tablespoons) strong coffee
  • 3 eggs
  • 125 grams / (4 1/2 ounces) natural yoghurt
  • 175 grams / (6 1/4 ounces) all-purpose flour
  • 150 grams / (5 1/3 ounces) sugar
  • 1 teaspoon vanilla powder
  • 1 teaspoon baking powder

    Directions

    Step 1


    1. Preheat the oven to 180ºC / (350ºF). Grease a bundt cake pan (24 x 8 centimeters / (9 1/2 x 3 1/4 inches)) with margarine and sprinkle with flour.

    Step 2


    1. Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.

    Step 3


    1. In an electric mixer, beat on medium speed the egg yolks and sugar until obtain a creamy and homogeneous mixture. Pour the coffee, yoghurt and the vanilla powder and mix for 2 to 3 minutes to incorporate. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.

    Step 4


    1. Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 to 30 minutes (the time depends on the oven).

    Step 5


    1. Remove the cake from oven and unmold onto a plate. Let cool completely and serve.

Nutrition facts per serving (12 slices):

Calories: 130
 
Total Fat: 1.5 g(2%)

 
Saturated Fat: 0.5 g(3%)
 
Cholesterol: 55 mg(18%)
 
Sodium: 65 mg(3%)
 
Total Carbohydrate: 24 g(8%)
 
Protein: 3 g
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