Ingredients
No. Servings
- Flour
7tablespoons7tablespoons - Baking powder
16g16g - Eggs
5units5units - Yogurt
200g200g - Sugar
7tablespoons7tablespoons - Pomegranatesto taste
Preparation
- STEP 1 OF 4
1. Preheat the oven to 180°C and butter and flour a bundt cake pan
- STEP 2 OF 4
2. In a bowl, mix the flour, sugar, baking powder, and salt
- STEP 3 OF 4
3. Add the yogurt and eggs to the bowl with the dry ingredients and mix well until you get a smooth batter
- STEP 4 OF 4
4. Pour the batter into the bundt cake pan, add pomegranate seeds, and bake for about 40 minutes, or until the cake is golden and cooked through; do the toothpick test before removing from the oven
Suggestions
22 cm bundt cake pan
General Information
Storage notes
In the pantry
More information
The yogurt bundt cake can be stored in a well-sealed cake tin. It will remain soft and moist for at least 5 days.
Origin
Italia, Lazio
Analysis
Attention
The data represented here, limited to certain specificities, are the result of an analysis carried out using Tuduu's proprietary algorithms. As such, they may contain errors and/or inaccuracies, therefore users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
Lifestyles
Intolerances and allergies
Macronutrients (100 gr)
Attention
The data represented here are the result of an analysis carried out using Tuduu's proprietary algorithms, based on the database provided by IEO. As such, they may contain errors and/or inaccuracies, so users are always requested to verify their correctness. If anomalies are detected, please contact us at info@tuduu.it
| Energy (kcal) | 158.22 |
| Carbohydrates (g) | 18.38 |
| of which Sugars (g) | 11.06 |
| Fat (g) | 5.87 |
| of which Saturates (g) | 2.27 |
| Protein (g) | 9.01 |
| Fiber (g) | 0.21 |
| Sale (g) | 0.3 |
- Proteins9.01g·27%
- Carbohydrates18.38g·55%
- Fats5.87g·18%
- Fibers0.21g·1%