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When my boys tried this cake they told me it tasted like magdalena. And they were partly right because it is very fluffy and is made with practically the same ingredients.
We have flavored it with the grated skin of a tangerine and we have put a Almond cream that we will find inside. You can substitute the cream for thin sliced apple.
If you have a kitchen robot do not hesitate to use it to mount the eggs and sugar. This way it will be as fluffy as mine.
Yogurt cake with tangerine aroma
A very fluffy cake with a cupcake flavor
- ascen jimenez
- Kitchen: cuisine
- Recipe type: picnic
- Calories: 250
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the cake batter:
- 3 eggs and 1 yolk (the remaining white will be for the cream)
- 120 g of sugar
- 125 g of yogurt
- 125 g of sunflower oil
- 100g milk
- 250 g flour
- 1 sachet of backing powder
- The grated skin of 1 tangerine
For the almond cream
- The white of 1 egg (the one that was left over from the sponge cake)
- 60 g almonds
- 40 g brown sugar
- The juice of 1/2 mandarin
Preparation
We put the eggs, 1 yolk (we reserve the white of that egg for later) and the sugar in a bowl.
We ride it well. When the mixture is foamy, as in the photo, add the yogurt, milk and oil.
We mix.
Then add the flour and yeast, with a strainer.
Mix and add the grated skin of the tangerine.
We integrate it well into the mix.
We line the base of a ring mold with baking paper (you can also use a normal mold, 22 centimeters in diameter). We pour the mix into the mold.
We put the ingredients of the almond cream in a bowl.
We mix.
We pour that cream on the cake batter. When in the oven it will fall to the bottom.
We bake at 160 for approximately 45 minutes.
More information - Creamy apple pie