Pour plain yoghurt into a bowl.
Use the pot as a measure.
Then add:
1/2 pot T110 wholemeal rye flour
1 1/2 pots T80 wheat flour
1 pot T55 wheat flour
1 pot wholegrain cane sugar
1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%)
3 eggs
18g baking powder
1 to 3 capfuls of orange blossom water
Mix vigorously to obtain a homogeneous paste.
Butter a glass mould and pour in the mixture.
Bake at 180°C for approx. 20-30 minutes (insert the tip of a knife, it should come out dry).
You can eat it plain.
You can cover it with nutella (see Healthy Nutella recipe), lemon curd (see Le mon coeur recipe) or homemade jam. You can also make a chocolate glaze (see Chocolate & coconut cake recipe below) or a lemon glaze (see Lemon cake recipe below).
Variants
Chocolate & coconut cake
Pour plain yoghurt into a bowl.
Use the pot as a measure.
Then add:
1/2 pot T110 wholemeal rye flour
1 1/2 pots T80 wheat flour
1 pot T55 wheat flour
1 pot wholegrain cane sugar
1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%)
4 eggs
1 sachet baking powder
125 g shredded coconut
1 tsp liquid vanilla extract
Mix vigorously to obtain a homogeneous paste.
Butter a glass mould and pour in the mixture.
Bake at 180°C for approx. 20-30 minutes (insert the tip of a knife, it should come out dry).
When cooked, leave to cool to room temperature.
Next, prepare the chocolate glaze by melting 100g chocolate with 50g butter in a saucepan or in the microwave.
Once done, coat the top of the cake and leave to cool.
You can decorate the cake with whipped cream, which you place all around the cake just before serving.
Lemon cake
Pour plain yoghurt into a bowl.
Use the pot as a measure.
Then add:
1/2 pot T110 wholemeal rye flour
1 1/2 pots T80 wheat flour
2 pot T55 wheat flour
1 pot wholegrain cane sugar
1/2 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%)
3 eggs
1 sachet baking powder
The juice of 1 lemon
Mix vigorously to obtain a homogeneous paste.
Butter a glass mould and pour in the mixture.
Bake at 180°C for approx. 25-30 minutes (insert the tip of a knife, it should come out dry).
When cooked, leave to cool to room temperature.
For the icing, start by beating 1 egg white until stiff. When the mixture becomes frothy, add 100g powdered sugar and beat until the snow is not too stiff. Add 1 tablespoon lemon juice.
Pour the icing over the cake and leave to set for around 1 h.
Apple cake
Pour plain yoghurt into a bowl.
Use the pot as a measure.
Then add:
1/2 pot T110 wholemeal rye flour
1 1/2 pots T80 wheat flour
1 pot T55 wheat flour
1 pot wholegrain cane sugar
1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%)
4 eggs
1 sachet baking powder
Apples, washed and cut into pieces (keep the skin)
Optional: peeled walnuts
Choose from cinnamon, vanilla extract or orange blossom water.
Mix vigorously to obtain a homogeneous paste.
Butter a glass mould and pour in the mixture.
Bake at 180°C for approx. 30 minutes (insert the tip of a knife, it should come out dry).
Pear cake
Pour plain yoghurt into a bowl.
Use the pot as a measure.
Then add:
1/2 pot T110 wholemeal rye flour
1 1/2 pots T80 wheat flour
1 1/2 pot T55 wheat flour
1 pot wholegrain cane sugar
1 pot isio 4 oil (rapeseed oil 47%, sunflower oil 43%, linseed oil 5%)
4 eggs
1 sachet baking powder
1 to 3 capfuls of orange blossom water
Pears, washed and cut into pieces (keep the skin)
Optional: chocolate chips
Mix vigorously to obtain a homogeneous paste.
Butter a glass mould and pour in the mixture.
Bake at 180°C for 30 minutes (insert the tip of a knife, it should come out dry).
Translated with DeepL.com (free version)
