Conference turris::cooks

This is a simple recipe of a yogurt cake :

		
		2 eggs
		1 yogurt
		1 tea spoon baking powder
		2 tea spoon anise
		
	 Stir all the above together and add :

		200 gr sugar
		200 gr flour

	20 minutes in medium oven

The anise can be replaced by anything else : almonds, nuts, hazelnuts, coconut,
apple, pear, etc... You can even combine all of them to make a very energetic
cake for hiking for example !

It tastes very good, is very easy to do and takes only between 5 and 10 minutes
of your time to make it.

Try it !

Brigitte

    Re .1
    		    2 eggs
                    1 yogurt
                    1 tea spoon baking powder
                    2 tea spoon anise
                    
    Brigitte,
    
    What do you mean by " 1 yogurt"?  Since yogurt comes in different size
    containers around the world, I'm not certain how much to use in your
    recipe.
    
    Thank you
    
    		Marlene 
    	

In France, yogurts are sold in 125 gr containers. So when I say 1 yogurt, I
mean 125 gr. 

I also forgot to mention that the yogurt used for the recipe should be a plain
one (no artificial flavour).

Bon appetit !

BRIGITTE

Here's a simple recipe that uses the yoghurt pot as a measuring cup:

Ingredients:

	1 Pot  yoghurt
	2 Pots caster sugar
	3 Pots self raising flour 
	1 Pot  cooking oil (we use corn oil)
	3 eggs

Method,

Combine ingredients, cook for 1-1 1/2 hours at 325-350 Fahrenheit.

(We use banana flavoured yoghurt...)

/. Ian .\

Copied (without permission) from 9/15/90 Boston Herald (page 46)
(I haven't tried this yet, but it sounds good..)

	Baking specialist Flo Braker, a member of the Project LEAN team of
	food professionals encouraging low-fat cooking and dining, says,
	"I strive to make low-fat cakes that still taste rich and satisfying."

	The California author and instructor proves her point with this 
	moist cake.

	"I substitute whipped egg whites for whole eggs and reduce the oil
	to cut fat," she said.  Banana, lemon peel and a nonfat chocolate
	icing add flavor.

				BANANA YOGURT CAKE

	  2 C. all-purpose flour
	1/3 C. sugar
	3/4 t. baking powder
	3/4 t. baking soda
	1/4 t. salt
	2/3 C. plain low-fat yogurt
	1/2 C. mashed ripe banana
	1/4 C. cooking oil
	  1 t. finely shredded lemon peel
	  1 t. vanilla
	  3    egg whites
	3/4 C. sugar
	  2 T. light corn syrup
	  2 T. water
	1/4 C. unsweetened cocoa powder
	       Fresh raspberries (optional)

	  In a large mixing bowl, stir together flour, the 1/3 cup sugar,
	baking powder, baking soda and salt; set aside.  In a medium bowl
	stir together yogurt, banana, oil, lemon peel and vanilla; set aside.

	  In a small mixer bowl beat egg whites until soft peaks form (tips
	curl).  Gradually add the remaining 3/4 cup sugar, beating on high
	speed until stiff peaks form (tips stand straight).  Stir yogurt-
	banana mixture into flour mixture until moistened.  Fold in about a
	fourth of the egg-white mixture to soften; then fold in remaining
	egg whites.

	  Pour batter evenly into a greased (or sprayed with non-stick spray
	coating) and floured 9-by-9-by-2 (9X9X2) in baking pan.  Bake in 350-
	degree F oven for 40 to 45 minutes or until a wooded toothpick inserted
	in the center comes out clean.

	  Cool cake for 10 minutes in the pan on a wire rack.  Remove cake 
	from the pan and cool completely on the wire rack.  Place cake in a
	storage container or wrap with plastic wrap and store; this cake slices
	better when held overnight.

	  For icing, stir together corn syrup and water; add cocoa powder, 
	stirring until smooth.  Drizzle chocolate over cake in a lacy design.
	Let stand until set (about 30 minutes).  You can also drizzle icing
	in a lacy design on each serving plate and top with a piece of cake.
	Serve with raspberries.  Make 12 servings.