French yoghurt cake – with or without a Thermomix. 5 ingredients / 5 minutes active time. Simply the easiest cake in the world!
This is quite possibly the easiest cake in the world in the first place. Made as a Thermomix cake recipe and you’ll be done in 5 minutes!
If you’re a new to baking or straight out of a packet type baker, then this is for you. Never again will you reach for pre-prepared cake mix, once you’ve given this recipe a go.
In France, this is the cake of choice for grandmothers teaching the basics of baking to their grandchildren. Not only can it be thrown together in minutes, it is also a wonderfully moist, super delicious and ultra fluffy, because of the yoghurt.
Here’s the recipe I’ve been using practically all my life ever since this wonderful cake has entered my repertoire. Since the arrival of the Thermomix, I’ve kept the recipe exactly the same. It’s just that little bit faster and easier to make nowadays.
It is definitely my go-to Thermomix cake recipe as it is so versatile. Think fresh raspberries and strawberries, whipped cream, melted chocolate or just keep it plain and simple!
Once you’ve mastered the basic Thermomix cake recipe below, the possibilities are endless.
The proper yoghurt cake recipe uses yoghurt pots (small Activia type) to measure up all the ingredients. As it’s more difficult to buy small pots of plain yoghurt here in the UK, I have converted the recipe into grams for you.
For more delicious Thermomix cake recipes and baking ideas, click here
160 g brown sugar
80 g sunflower oil
125 g plain or Greek yoghurt
160 g self raising flour
Optional: zest of one lemon or one orange / a tsp vanilla essence / fresh raspberries
Preheat your oven to 180C
Add 160g brown sugar and 2 eggs to the mixing bowl. Mix for 15 seconds / speed 4.
Add 80g sunflower oil, 125g plain yoghurt, 160g self-raising flour (as well as your optional ingredients). Mix for 30 seconds / speed 4
Bake for 35 minutes @ 180C (check with a clean knife if the cake is cooked)
Thermomix flan patissier aka custard tart a la French – simply deliiiicious!
This Thermomix recipe for flan patissier (French custard tart) makes a tart that is simply exquisite, firm yet creamy, we just can’t get enough of it in our family.
After dozens of failed or second best attempts at flan patissier (sometime without a Thermomix), I am so glad I have found this recipe.
I am looking forward to hearing about how you get on with it. Feel free to leave a comment below.
* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.
Active time: 13 minutes – Total time: 1h10
150g plain flour
75g unsalted butter
1/2 tsp salt
150g caster sugar
1 vanilla pod or 1/2 tsp good quality vanilla essence
150g single cream
600g full fat milk
Start with the shortcrust pastry. Add 75g butter, 1/2 tsp salt, 150g plain flour, 1 tbsp sugar and 50g water to the bowl. Mix for 30 seconds / Kneading setting, then mix for 10 seconds / speed 2 reverse speed.
Set aside in the fridge.
Wash and dry your bowl.
Add 3 eggs, 150g caster sugar, 70g cornflour, the seeds of a vanilla pod (or 1/2 tsp good quality vanilla essence) and 150g single cream to the bowl. Mix for 15 seconds / speed 6.
Add 600g full fat milk and turn on for 12 minutes / 90C / speed 4.
Remove the lid and let the mixture cool down completely.
Preheat your oven to 180C.
Roll out the pastry into a round oven proof dish (c. 20 cm diameter)
Cover the pastry with grease proof paper and baking beans. Bake for 15 minutes.
Once done, remove the grease proof paper and baking beans. Mix the cream mixture in the Thermomix for 30 seconds / speed 7.
Pour the cream mixture into the pastry case and bake for 30 minutes at 180C.
Let cool down for at least 2 to 3 hours before tasting. Good luck with that part of the recipe!!
I sometimes add raisins, prunes or other dried fruits before pouring the mixture into the pastry. Tastes just as good and kids love the surprise effect!
Thermomix Pasteis de Nata (Portuguese custard tarts)
So they are Paul Hollywood’s favourite cake and according to him ‘absolutely worth the calories’.
And I have to say, having been to Lisbon and eaten the real thing, they are one of mine too. They’re just naughty little things made of puff pastry and filled with creamy custard. Totally utterly delicious.
Only 3 people in the world know the original recipe. But this one is pretty close to the real thing. I use shop-bought puff pastry because life is just too short, but feel free to make your own rough-puff!
Active time: 15 minutes – Total time: 36 minutes
a few drops of vanilla essence
40g plain flour
1/2 tsp cinnamon
1 lemon zest, in 1 cm chunks (it will need to be removed)
1 puff pastry
Add the whisk to the mixing bowl
Add 550g milk, 2 whole eggs, 4 egg yolks, 200g sugar, a few drops of vanilla essence, 40g plain flour, 1/2 tsp cinnamon. Mix for 1 minute / speed 4.
Add the zest of one lemon. Cook for 10 minutes / 100C / speed 2.
Roll the puff pastry out and cut out 12 circles. Ease the circles into a 12 cup non-stick muffin tin.
Remove the lemon zest from the custard.
Fill the pastry cases with custard to 3/4 capacity.
Bake in the oven for 10 minutes at 250C. Remove from the oven as soon as the browning starts to appear.
Delicious. Bon appetit x
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