A Breton cake very easy to make and very popular at tea time, this version is very tasty, it’s so quick to make. Ingredients

150 g of flour

1 packet of baking powder

150g caster sugar

150 g of butter

demi-cell

4 eggs

10 cl of milk

1 teaspoon of orange flavoring

20g unsalted butter

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Preparation

In a mixing bowl, mix the yeast, the flour, the sugar, the softened semi-salted butter Then add the egg yolks, the milk and then the liqueur Whip the egg whites, gently incorporate them into the mixture already made Pour the mixture in a buttered mold and cook at 170°C for 35 min. Unmold as soon as the cooking is finished.

See as well

Spongy yoghurt cake

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INGREDIENTS

1 pot of yaourt 125 g

3 jars of organic T65 flour

1.5 cans of sugar

3/4 jar of grapeseed oil

3 organic or free-range eggs

1 packet of baking powder

The juice of half a lemon

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INSTRUCTIONS

Preheat the oven to 180°.

Pour the yogurt into a bowl. Keep the pot, it will serve as a unit of measurement.

Add the flour, sugar and oil, then the eggs and finally the yeast. You put everything without stirring.

Pour the lemon juice, it will foam, then mix quickly with a wooden spoon. You can use an electric mixer but only beat for a few minutes.

Pour into a greased springform pan 20 cm in diameter.

Bake in the preheated oven for approximately 35 minutes.

Let the yogurt cake cool down before unmolding it.

Enjoy warm or cold