Biscocho De Yogur (Yoghurt Cake) – a delicious recipe with Honey, Greek Yogurt, Flour, Salt, Baking Powder, Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F and grease and line an 8-inch springform pan. Set aside
2
Whisk together honey and yogurt and set aside. Sift together flour, salt and baking powder and set aside.
3
In the bowl of your electric mixer, mix butter and sugar until pale and fluffy, about 3 minutes. Beat in eggs one at at time, then whisk in vanilla. Add flour and yogurt in three additions, starting and ending with the flour. Mix just until combined.
4
Pour into prepared pan and smooth out the top. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack before removing the sides. When cool enough, take the sides off the cake and allow to cool completely before serving.
5
I recommend serving this with strawberries and cream. Will keep for a few days in an airtight container.
745
kcal
Calories
34
g
Fat
90
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 Tablespoons Honey, 1 cup Greek Yogurt, 2 cups Flour, 1/2 teaspoons Salt, and more.
Yes, Biscocho De Yogur (Yoghurt Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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