EASY YOGURT CAKE
Steps:
- Pre-heat the oven to 350F degrees (180 cm). Grease an 8 inch (20cm) cake pan or a 9½-10 inch (24 cm) bundt pan.
- In a medium bowl, using a hand mixer on medium speed, lightly beat the eggs approximately 30 seconds, add oil, sugar and yogurt, beat for 1 minute until smooth, add flour and baking powder and beat until well combined approximately another minute.
- Pour into the prepared cake pan and bake for approximately 35-40 minutes or until tested done (when a toothpick inserted in the centre of the cake comes out dry or with a few crumbs attached). Let cool 15-20 in the pan then move to a wire rack to cool completely. When cool, sprinkle with powdered sugar if desired.
Nutrition Facts : Calories 310 kcal, Carbohydrate 45 g, Protein 4 g, Fat 13 g, SaturatedFat 9 g, Cholesterol 52 mg, Sodium 32 mg, Sugar 29 g, ServingSize 1 serving
LIME YOGURT CAKE
Do you like simple and homemade cakes? This delicious lime yogurt cake is fluffy, has few ingredients and is very simple to prepare. It's perfect for any occasion! Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email INGREDIENTS FOR THIS RECIPE Here you'll find all the ingredients needed to make this recipe: ● Lime juice ● Lime zest ● Butter ● Granulated sugar ● Eggs ● All-purpose flour ● Natural yogurt ● Baking powder Below you'll find the correct measurement of all ingredients and the step-by-step guide for this recipe. blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); HOW TO MAKE LIME YOGURT CAKE: Beat the sugar and the butter. Add the eggs and the lime zest and beat until a creamy mixture. Add the yogurt, lime juice and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a quite creamy mixture. Pour the mixture into the prepared pan and bake for 30 to 35 minutes. Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.
Provided by Pedro Barbosa
Categories Cakes, Recipes, Videos
Time 50m
Yield 12 slices
Number Of Ingredients 8
Steps:
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with butter and dust with some flour.
- In an electric mixer, beat on medium speed the sugar and the butter. Add the eggs and the lime zest and beat until a creamy mixture. Add the yogurt, lime juice and mix for 1 to 2 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour and the baking powder and beat until obtain a quite creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 30 to 35 minutes (the time depends on the oven).
- Turn off the oven and unmold the cake onto a plate. Let cool to room temperature and serve.
Nutrition Facts : Lime yogurt cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 194 Total Fat 8.5 g(11%) Saturated Fat 5 g(24%) Cholesterol 65 mg(22%) Sodium 74 mg(3%) Total Carbohydrate 26.5 g(10%) Protein 4 g
YOGURT CAKE
Have unexpected visits and want to prepare a very pleasant and simple cake? This yogurt cake is ideal for you, it's very tasty, has few ingredients and excellent presentation. Bon appetit!!! blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-1').display(); }); Latest videosFollow us for more recipes instagram pinterest facebook twitter youtube SUBSCRIBE TO OUR NEWSLETTERSubscribe to our newsletter and receive new recipes every week in your inbox. Email blogherads.adq.push(function () { blogherads.defineResponsiveSlot([ [[728,0], 'medrec'], [[0, 0], 'mobileincontent'] ], 'responsive-in-content-13').display(); }); MAIN INGREDIENTS OF THIS RECIPE: - Yogurt, granulated sugar, eggs, flour HOW TO MAKE YOGURT CAKE: Beat the sugar and the softened butter. Add the eggs and beat until obtain a homogeneous and creamy mixture. Pour the yogurt and mix for 1 minute until it's nicely incorporated. Add the flour and the baking powder and beat until obtain a creamy mixture. Pour the mixture into the prepared pan and bake for about 25 minutes. Remove the cake from the oven and unmold onto a plate. Let cool completely, garnish with powdered sugar and serve.
Provided by Pedro Barbosa
Categories Cakes, Recipes, Videos
Time 45m
Yield 12 slices
Number Of Ingredients 7
Steps:
- Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine or butter and dust with flour.
- In an electric mixer, beat on medium speed the sugar and the softened butter. Add the eggs and beat until obtain a homogeneous and creamy mixture. Pour the yogurt and mix for 1 minute until it's nicely incorporated. Add the flour and the baking powder and beat until obtain a creamy mixture.
- Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 25 minutes (the time depends on the oven).
- Remove the cake from the oven and unmold onto a plate. Let cool completely, garnish with powdered sugar and serve.
Nutrition Facts : Yogurt cake Nutrition facts Serves 12 slices Per Serving % DAILY VALUE Calories 211 Total Fat 10 g(13%) Saturated Fat 6 g(30%) Cholesterol 78 mg(26%) Sodium 89 mg(4%) Total Carbohydrate 26.5 g(10%) Protein 4.5 g
PORTUGUESE CUSTARD TARTS (PASTEIS DE NATA)
This slightly streamlined recipe for the world-famous pasteis de nata, or Portuguese custard tarts, uses just few basic ingredients but requires numerous steps and a certain amount of finesse. The results are so worth it, though, you'll want to make a double batch. The extra moisture inside the sticky dough, activated by a very hot oven, creates the signature flaky, buttery, crispy crust, which encases a custard subtly scented with lemon, cinnamon, and vanilla.
Provided by Chef John
Categories World Cuisine Recipes European Portuguese
Time 4h
Yield 12
Number Of Ingredients 14
Steps:
- Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video.
- Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes.
- Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky.
- Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed.
- Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes.
- Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight.
- Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat.
- Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin.
- Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes.
- Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup.
- Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through.
- Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard.
- Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Nutrition Facts : Calories 210.2 calories, Carbohydrate 25.2 g, Cholesterol 125.2 mg, Fat 10.6 g, Fiber 0.6 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 98.3 mg, Sugar 14.1 g
PORTUGUESE YOGURT CAKE
A blender cake. This is an easy cake to make. Batter will be thick in blender. Like a pound cake in texture, little drier. Found this thanks to facebook friend Maria Silva.
Provided by Dienia B.
Categories Portuguese
Time 50m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Blend yogurt and butter; add eggs.
- Add sugar.
- Add flour and baking powder.
- Pour into greased tube pan.
- Bake 40 minutes at 375 degrees Fahrenheit.
- Dust with sugar; place raspberries on top.
Nutrition Facts : Calories 459.1, Fat 14.9, SaturatedFat 8.6, Cholesterol 126.3, Sodium 193.2, Carbohydrate 75.4, Fiber 1, Sugar 51.2, Protein 7.3
BOLO DE LARANJA
Bolo de laranja is a traditional Portuguese pound cake prepared with orange zest. The cake is soaked with a syrup made from orange juice before being served.
Provided by Sarah-Eden Dadoun
Categories Dessert
Time 45m
Number Of Ingredients 14
Steps:
- Preheat the oven to 320F/160C.
- Separate the eggs.
- Whisk the egg yolks and sugar until the mixture is white, has tripled in size and is firm.
- Mix the baking powder and the flour and add them to the egg yolks.
- Mix the melted butter, zest and juice of the oranges and add them.
- Beat the egg whites until stiff and incorporate very gently with the previous mixture using a spatula. Be careful not to break the whites.
- Pour the mixture into a ring mold pan (Savarin mold), previously buttered and floured and bake for 30 to 40 minutes.
ALMOND CAKE FROM ALBUFEIRA, PORTUGAL
Make and share this Almond Cake from Albufeira, Portugal recipe from Food.com.
Provided by Sageca
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Combine flour, sugar, baking powder, baking soda and salt. Set aside.
- Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter.
- Add flour mixture and mix with spoon until nearly smooth.
- Turn into a buttered 9" springform pan.
- Bake until center of cake springs back when lightly touched, about 35 minutes.
- Remove from oven.
- While is hot, cover top with sliced almonds.
- Slowly pour Hot Almond Syrup even over, letting syrup soak into cake.
- Broil about 6" from heat until almonds are lightly toasted.
- Cool on rack 15 minutes.
- Using knife or spatula, loosen sides between pan and cake, then cool completely before releasing springform pan.
- Hot Almond Syrup: In 1-qt saucepan combine sugar and water.
- Boil until mixture reaches 220F on candy thermometer.
- Remove from heat and add almond extract; stir well.
Nutrition Facts : Calories 440.8, Fat 16.4, SaturatedFat 7.3, Cholesterol 58.9, Sodium 356.8, Carbohydrate 69.3, Fiber 1.8, Sugar 51.5, Protein 6.2
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- Position a rack in the middle of the oven, remove any racks above it, and crank up the heat to 350°F (180°C). Coat a 12-cup Bundt or tube pan with baking spray and set aside.
- Finely grate the zest of 3 oranges and then squeeze the juice from 4 of them. You should have 1 1/2 cups orange juice; if not, squeeze the 5th orange.
- In the bowl of a stand mixer fitted with a paddle attachment or with a handheld mixer in a large bowl, beat the eggs on medium-high speed until well combined, about 1 minute. Slowly pour in the granulated sugar and continue to beat until thick and pale yellow, about 3 minutes. Switch to low speed and alternate adding the flour mixture and the oil, starting and ending with the flour and beating until just a few wisps of flour remain. Pour in the orange juice and zest and whirl for a few seconds to bring the batter together.
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- Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
- Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
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- Beat butter and sugar on medium speed of electric mixer until light and fluffy, about 2 minutes. Add egg yolks, one at a time, beating well after each. With mixer on low speed, add the zest and juice from all three oranges. The mixture will appear curdled at first - that's ok. Increase mixer speed to medium and beat until it comes together, pausing to scrape down sides of bowl as needed.
- In a separate bowl, whisk flour and baking powder. With mixer speed on low, gradually beat into the butter mixture until just incorporated.
- In another bowl, whip egg whites until stiff peaks form. Fold 1/3 of the whites into the cake batter to lighten it up, then gently fold in the rest. (Use a light hand so you don't deflate the whites.) Scrape batter into prepared baking pan and bake for 35-45 minutes, until top feels springy when gently pressed and tester inserted in centre comes out clean or with just a few moist crumbs.
THE BEST AND MOST FAMOUS PORTUGUESE DESSERTS - DELISHABLY
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- Pastel de Nata (Custard Tarts) Pastel de nata is undoubtedly the most popular Portuguese dessert. It's essentially an egg custard tart in phyllo dough that is best served warm, fresh out of the oven and sprinkled with cinnamon and powdered sugar.
- Bola de Berlim (Berliner) Bola de Berlim (literally translated as "Berliner" to English) is a doughnut-like dessert filled with an egg yolk-based creme with an outside that is fried and covered with sugar.
- Bolo Rei (King Cake) Bolo Rei is a traditional Portuguese cake that's eaten during Christmas time. The cake actually resembles a king's crown—it's round with a large hole in the middle and has crystallized dried fruit that make up the actual "crown" part, which is embedded in the soft white dough.
- Leite Creme (Creamy Milk) Leite creme (translated to Creamy Milk in English) is another one of my favorites and you may be familiar with it by its French name, Crème Brûlée.
- Fiovos de Ovos (Egg Thread) Fiovos de ovos (which translates to "egg thread" in English) looks literally like thread, except this one is made from eggs.
- Bolo de Bolacha (Cookie Cake) Bolo de Bolacha (translated to "cookie cake" in English) is a cake made with stacks of Portuguese bolacha Maria biscuits and condensed milk.
- Arroz Doce (Portuguese Sweet Rice Pudding) Portuguese sweet rice pudding, called arroz doce in Portuguese, is traditional Portuguese rice pudding that comes in lots of different variations.
- Salame de Chocolate (Chocolate Salami) Salame de Chocolate (translated to "chocolate salami" in English) looks just like its namesake, salami! However there's no trace of meat in this desert—it's made of dark chocolate, cookies, nuts, butter, eggs, and port wine, and is cut just like salami.
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- Queijadas de Sintra. A traditional sweet found in the majestic town of Sintra, Queijada de Sintra’s are a cheese, egg and cinnamon tart with a crunchy outer layer.
- Bola de Berlim. If you are a doughnut fan, wait until you try the Bola de Berlim. These Portuguese doughnuts are made with sweet dough, filled with lots of egg yolk cream and dusted off with icing sugar.
- Bolo Rei. Traditionally eaten at Christmas time, the Bolo Rei or ‘King Cake’ is a staple dessert in any Portuguese home during the holidays. The cake is made from sweet bread, nuts, and crystallized fruit.
- Caramel Flan. A crème caramel or ‘flan’ is as you guessed it, a custard dessert, with a layer of caramel topping. You could say this is the Portuguese version of a crème Brulée but without the crusty top layer.
- Pão de Deus. With a name that translates to “God’s bread,’ it is easy to see why this is one of my favourite desserts in Portugal. The Pão de Deus is a sweet golden bread filled with coconut, a sure recipe sent from the heavens.
- Arroz Doce. Now a popular dessert around the world, the Arroz Doce is a rice pudding made with rice, sugar, egg, milk and salt. It is best served with a crusty exterior and custard-like soft interior.
- Tarte de Alfarroba. A carob tart traditional of the Algarve region, it is made using locally grown carobs (figs) and almonds. It is not actually chocolate, but its flavour is rich and tastes very similar.
- Molotov. Like many Portuguese desserts, the Molotov is made using egg whites. It is a light and airy dessert that just about melts in your mouth. If you want to try and make it at home, here’s the recipe.
- Bolo de Bolacha. A traditional biscuit cake that does not require any baking! It is prepared using Maria biscuits, a classic Portuguese biscuit that every Portuguese family stock in their pantry.
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