Recipe: The Peanut Yogurt Cake

Name: Le Yaourtin aux cacahuètes torréfiées
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 portions
Ingredients: 130 gr de beurre pommade(mou)1 yaourt nature au lait entier3 œufs200 gr de sucre semoule+ sachet de vanillé200 gr de farine mélangée avec un sachet de levure chimique50 gr de cacahuètes torréfiées dans une poêle sans gras puis posées sur du papier absorbant et hachées grossièrement

By chef patrick ★ ★ ★ ★ ★ 5/5 (2 reviews) Desserts

Prep 10 min

Cook 40 min

Total 50 min

Servings 6 serv.

As usual a little comment: do you know the origin of the word peanut? This word is of Aztec origin and was called TlacacahuatFor a beautiful Yogurt Cake (6 to 8 people)

Ingredients for 6 servings

130 gr of softened butter (soft)
1 plain yogurt made with whole milk
3 eggs
200 gr of caster sugar + packet of vanilla
200 gr of flour mixed with a packet of baking powder
50 gr of roasted peanuts in a pan without fat then placed on absorbent paper and roughly chopped

Step-by-step directions

1- Preheat the oven to 180°(th 6)

2- In a bowl place the soft butter then pour in the sugars stir with a whisk, then add the yogurt and 3 whole eggs, stir, and gradually incorporate flour and roasted peanuts.

3- Pour into a round cake mold (Teflon or Flexipan) bake in the middle of the oven 35 to 40 minutes.

4- As usual from 35 minutes insert a needle or the tip of a knife which should come out dry and hot.
Then wait 15 minutes before unmolding it and when it is cold cut it into slices around a plate and serve for example a large spoon dipped in our dark chocolate cream in the middle of the table to accompany it.
https://www.aftouch-cuisine.com/recette/creme-au-chocolat-noir-69.htm

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