Ingredients
3 eggs 1 plain yoghurt 1 yoghurt carton of flour 2 yoghurt cartons of wholemeal flour 2 yoghurt cartons of sugar 1 yoghurt carton of olive oil 1 sachet of baking powder 1 tablespoon of vanilla essence For the caramel syrup: 100 g sugar 1 vanil
Así puedes prepararlo
1 Put the eggs and sugar in a bowl and beat with an electric whisk for a couple of minutes. Add the vanilla essence, the yoghurt and the sifted flour and baking powder. Mix again and finally add the oil. 2 Pour the batter into the savarin cake mould and bake in a preheated oven at 180°C for 1 hour. 3 Before removing, poke the centre with a cocktail stick to check that it is cooked. This should come out clean. If not, bake for another 5 minutes or so. Leave to cool completely and then turn out. 4 Heat 200 ml of water in a saucepan with the vanilla pod open lengthwise, remove from the heat and leave to cool. Remove the pod. Put the sugar in another saucepan with one tablespoon of water and cook until lightly caramelised. Pour the previously prepared vanilla water over the caramelised sugar and stir over a low heat until you get a caramel sauce. Pour over the cake.
