Teresa's yoghurt and citrus cake
Teresa's yoghurt and citrus cake

Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, teresa's yoghurt and citrus cake. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Lime yoghurt cake with icing sugar. Teresa's yoghurt and citrus cake instructions. Grease and flour normal size cake tin or silicon mould. In a large bowl combine eggs and sugar.

Teresa's yoghurt and citrus cake is one of the most favored of current trending foods on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. Teresa's yoghurt and citrus cake is something which I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook teresa's yoghurt and citrus cake using 7 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Teresa's yoghurt and citrus cake:
  1. Get 1 small pot natural yoghurt (approx.150 ml). The pot is then used as the standard measure for other ingredients
  2. Make ready 4 eggs
  3. Take 3 measures sugar (I used golden caster sugar)
  4. Get 1 measure vegetable oil of your choice
  5. Make ready Zest of 1 orange or 1 lemon
  6. Get Juice of 1 orange or 1 lemon
  7. Take 4 measures self-raising flour

Download Recipe Teresa's yoghurt and citrus cake. The pot is then used as t. Sign up for my monthly newsletter and receive the latest recipes and monthly specials. Napoleon Layers With Walnut/ Mango/ Strawberry.

Steps to make Teresa's yoghurt and citrus cake:
  1. Preheat oven to 160/170 degrees centigrade. Grease and flour normal size cake tin or silicon mould.
  2. In a large bowl combine eggs and sugar. Whisk until pale and fluffy. It is fine to use an electric whisk.,
  3. Add yoghurt, vegetable oil, citrus zest and citrus juice. Whisk again until combined.
  4. Use a wooden spoon to carefully fold in the flour.
  5. Pour into cake tin or mould and bake for approx. 30 minutes. Use the skewer test to make sure the cake is cooked. Remove from oven and cool before turning out.
  6. When cool, sprinkle lightly with icing sugar and serve with a glass of port or sweet wine. Alternatively the cake goes well with berries and fresh cream.
  7. Ready to serve and ENJOY!

Sign up for my monthly newsletter and receive the latest recipes and monthly specials. Napoleon Layers With Walnut/ Mango/ Strawberry. Hojicha Chiffon Cake. ¼ cup thick natural or Greek style yoghurt; Method. Combine almond meal, coconut flour and baking soda. Add eggs, lemon juice and zest, honey, vanilla, oil and yoghurt.

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