Recipe validated with the SGFS Universal Mix
Gluten-free yogurt cake.
The classic yogurt pot recipe, adapted to the SGFS Mix: 3 jars of Mix, 1 pot of natural yogurt, 2 pots of sugar, 3 eggs and 1/2 pot of oil.
Preparation
The recipe step by step
- 1
Preheat the oven to 180 °C.
- 2
Pour the yogurt into a salad bowl and keep the empty pot: it will serve as a measure.
- 3
Add the 2 pots of sugar then the 3 eggs. Whisk until you obtain a homogeneous mixture.
- 4
Gradually add the 3 jars of SGFS Mix and the packet of gluten-free baking powder.
- 5
Incorporate the 1/2 jar of sunflower oil and mix just until smooth.
- 6
Pour into a lightly greased mold.
- 7
Cook approximately 40 minutes at 180°C. Check with the tip of a knife: it should come out dry or with a few damp crumbs.
- 8
Let it rest 10 minutes in the mold, then unmold and cool on a rack.
The test sheet carried a printed base at 175°C for 30 to 40 minutes; the validated test has been annotated 180°C for 40 minutes. It is this tested benchmark which is published here.
A gluten-free classic
Yogurt cake with the Universal Mix.
This recipe uses the pot of yogurt as a unit of measurement and replaces the classic flour with 3 pots of Mix SGFS. Also find the already published recipes for gluten-free cookies, pancakes and sponge cake.
5 ingredients, no corn, no legumes, no added additives and no added preservatives. See the Universal Mix page.
Frequently asked questions
Make the yogurt cake successfully.
Which pot to use to measure ingredients?
Use the empty 125 g yogurt pot. For the SGFS Mix, fill it to the level without packing it down.
What cooking method has been validated for this recipe?
The validated test was carried out at 180°C for approximately 40 minutes.
How to check doneness?
Stick the tip of a knife in the center: it should come out dry or with only a few moist crumbs.