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Recipe of: © Monsieur Cuisine

Yoghurt cake

MC connect
18 slices
Ready in: 1:25 h
Preparation time: 20 min.
Created on: 06.11.2018


  • 250 g fruit of your choice (fresh or frozen, e.g. berries, cherries or plums)
  • 500 g plain flour (type 405)
  • 4 eggs (large)
  • 250 g sugar
  • 1 sachet of vanilla sugar (8 g)
  • 250 g yoghurt (3.5% fat)
  • 100 ml vegetable oil
  • 2 tsp baking powder


  • butter and breadcrumbs for the tin
  • 2 tbsp icing sugar


Per slice:

  • calorific value
    1063 kj / 254 kcal
  • protein: 6 g
  • carbohydrates: 39 g
  • fat: 8 g
Preparation time
20 min.
Ready in
1:25 h
  1. Dust the fresh fruit with flour. Leave the frozen fruit to thaw out and drain, then dust with 1–2 tablespoons of flour. Pre-heat the oven to 180 °C.
  2. Process the eggs, sugar, vanilla sugar, yoghurt and oil in the blender jug, with the measuring beaker in place, for 20 seconds/speed setting 4. Add the rest of the flour and baking powder and, with the measuring beaker in place, mix in for another 10 seconds/speed setting 5. Add the fruit and carefully fold it in using the spatula.
  3. Grease a Bundt tin and sprinkle it with breadcrumbs. Pour in the batter and bake in the oven for 1 hour. Insert a wooden skewer into the cake to see if it is done, baking for longer if necessary.
  4. Take the cake out of the oven, leave it to cool in the tin for a few minutes, then carefully turn it out onto a plate or a cake platter. Sprinkle the yoghurt cake with icing sugar, cut into slices and serve.


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