Mini Yogurt Pound Cake: Fluffy And Genuine Snack
published on 24 May, 2019 at 10:41
Ingredients:
150g all-purpose flour
50g potato starch
180g sugar
125g whole apricot yogurt
30g organic apricot jam
3 eggs, medium
80g seed oil
15g lemon juice
lemon peel, untreated
pinch of salt
1 teaspoon vanilla extract
8g yeast (half sachet)
Directions:
Sift flour, starch and yeast, then mix yogurt and apricot.
In another bowl, whisk the eggs with the sugar, salt, vanilla, lemon peel, then add oil and lemon juice.
Then add the dry ingredients and the yogurt, pour the mixture into the molds and bake at 170°C (340°F) for 25 minutes.
Credit: https://www.youtube.com/watch?v=paV9Vm8uVWI&t=1s
150g all-purpose flour
50g potato starch
180g sugar
125g whole apricot yogurt
30g organic apricot jam
3 eggs, medium
80g seed oil
15g lemon juice
lemon peel, untreated
pinch of salt
1 teaspoon vanilla extract
8g yeast (half sachet)
Directions:
Sift flour, starch and yeast, then mix yogurt and apricot.
In another bowl, whisk the eggs with the sugar, salt, vanilla, lemon peel, then add oil and lemon juice.
Then add the dry ingredients and the yogurt, pour the mixture into the molds and bake at 170°C (340°F) for 25 minutes.
Credit: https://www.youtube.com/watch?v=paV9Vm8uVWI&t=1s
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