Moroccan Moist Cake Recipe – a delicious recipe with eggs, container of vanilla yogurt, sugar, oil, baking pwdr, containers. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
There are no measuring c. used in this recipe.
2
You will always use your empty yogurt container for the measures.
3
Put your yogurt into your bowl, then wash and dry it.
4
Next add in your flour and sugar.
5
Next comes your oil, baking pwdr, and Large eggs.
6
Bake at 350* till a knife comes clean from the center.
7
Use lemon peel groung up or possibly orange peel grnd up for a little tangy flavor or possibly you can just leave it plain.
8
It is good either way.
9
You can also add in melted chocolate to the top as an icing.
10
But let the cake cold before doing so.
11
NOTE: I use Alsa brand baking pwdr, it is already packaged in 2 1/2 tsp packets.
12
Look in the international aisle of your grocery store or possibly just measure it out from your can.
890
kcal
Calories
38
g
Fat
99
g
Carbs
24
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 6 ingredients. The key ingredients include: 5 Large eggs, 1 6 ounce. container of vanilla yogurt, 1 1/2 yogurt container of sugar, 1 yogurt container of oil, and more.
Yes, Moroccan Moist Cake Recipe 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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