Creamy yoghurt cake

  • Servings : 14 slices
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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A very tasty cake and easy to prepare. It’s the ideal recipe for a Sunday breakfast in family. What are you waiting for?

Units: Metric / (Units: US)


  • 125 grams / (4 1/2 ounces) natural yoghurt
  • 5 eggs
  • 100 grams / (3 1/2 ounces) all-purpose flour
  • 125 grams / (4 1/2 ounces) sugar
  • 1 teaspoon liquid caramel


    Step 1

    1. Preheat the oven to 180ºC / (350ºF). Grease a round cake pan (approximately 23 x 7 centimeters / (9 x 2 3/4 inches)) with margarine and sprinkle with flour.

    Step 2

    1. Separate the yolks from the whites. Beat the egg whites until stiff peaks form and store in the fridge.

    Step 3

    1. In an electric mixer, beat on medium speed the egg yolks together with the sugar until obtain a creamy mixture. Pour the yoghurt and the liquid caramel and mix for 1 to 2 minutes to incorporate. Reduce the mixer speed to low, add the flour and beat until a homogeneous and creamy mixture. After well beaten, fold gently with a spatula the whipped egg whites.

    Step 4

    1. Pour the mixture into the prepared pan and bake until it starts to gain color (just like on the picture) and in the middle is a little bit higher than the rest of the cake, about 25 minutes (the time depends on the oven).

    Step 5

    1. Remove the cake from oven, unmold and allow to cool to room temperature. Serve garnished with powdered sugar.

Creamy yoghurt cake | Food From Portugal

Nutrition facts per serving (14 slices):

Calories: 90
Total Fat: 2 g(3%)

Saturated Fat: 0.5 g(3%)
Cholesterol: 75 mg(25%)
Sodium: 30 mg(1%)
Total Carbohydrate: 15 g(5%)
Protein: 3 g


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