EASY Pandan Cake with Yoghurt
This easy Pandan yoghurt cake is a healthy and easy bake, with a light tea flavor. It uses olive oil and Greek yoghurt (you can also use Greek style yoghurt to save money, I often do!) and is a stir, dump, and bake recipe. So easy I have to challenge anyone to get it wrong!
Servings: 6 slices
Calories: 454kcal
Equipment
- 2 large mixing bowls
- 1-2 rectangular cake tins If using 2 tins, use 9x5 inches
Ingredients
- 1½ Cups flour I switch between cake flour and all-purpose depending on what's in the pantry. Some baking recipes always say to sieve the flour but I confess I've made this cake many times and have never sifted my flour- just make sure you mix till you don't see white clumps. (This takes a few minutes.)
- 1½ teaspoons baking powder
- 1 teaspoons pandan essence
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 Cup Greek yogurt Substitute with Greek style when feeling poor!
- 1 Cup white sugar I actually sometimes use 80-90% of a cup of sugar (i.e. less sugar) when I want to be healthier and no one has noticed the difference!
- ½ Cup olive oil I was debating about whether to use regular vegetable oil as I thought the olive oil might be weird with the pandan but it was not! You can taste the olive oil but they actually go quite well together. I have substituted about 10% of the olive oil with regular vegetable oil (when out of olive oil) and there was not much difference to the taste.
- 3 eggs medium size; mix before adding to the other ingredients. Use room temperature eggs.
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In a different bowl, mix the yogurt, sugar, eggs, pandan essence and oil for a few minutes till well-mixed.
- Combine with the dry ingredients and mix till you don't see white streaks of flour.Note: if adding chocolate chips, add them now.
- Pour into a baking tin. (You can pour into 1 tin or split into 2: if you split it into 2, there isn't enough mixture for the cake to rise all the way to the top of the tin BUT I find the texture is a bit lighter and fluffier.)
- Bake at 350F for 55 minutes or till a stick down the centre comes up without crumbs.
Notes
Note: white chocolate chips go well with pandan.
Nutrition
Calories: 454kcal | Carbohydrates: 59g | Protein: 9g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 84mg | Sodium: 436mg | Potassium: 112mg | Fiber: 1g | Sugar: 35g | Vitamin A: 120IU | Calcium: 113mg | Iron: 2mg