YOGURT AND SPICE CAKE
Quantity: For 1 cake (or 5 small ones) | Preparation Time: 7 minutes | Cooking time: 25-45 minutes (depending on mould size)
- 1 yoghurt with whole milk or coconut
- 1.5 bowl of sugar
- 2 bowls of whole grain rice flour
- 1 bowl of almond powder
- 0.5 bowl of milk or almond milk
- 0,5 bowl of liquefied red palm oil
- 3 eggs
- 1 tsp vanilla powder
- 1 tsp compote spices
- 1 tsp sodium bicarbonate
- 1 pinch of salt
Preheat the oven to 180°C.
In a large salad bowl, pour all the ingredients: yoghurt, sugar, whole grain rice flour, almond powder, milk, palm oil, eggs, baking soda, salt and spices.
Mix with a large whisk and as soon as the batter is nice, pour it into the oiled mould(s).
Bake for a minimum of 25 minutes (for cupcakes) to 45 minutes for a Springform pan.
At the end of the baking time, check that the cake is well baked by pricking it with the tip of a knife, it must come out clean.
Let cool slightly, then unmould.