Recipe by Ninnalemon
Upside-down yogurt and strawberry cake in a skillet
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 5: Beat the egg with the sugar and vanilla.
Step 2 of 5: When you obtain a nice foamy mixture, add the oil in a stream and the yogurt.
Step 3 of 5: Then add the dry ingredients (flour and baking powder) and mix well.
Step 4 of 5: Take a 20 cm diameter pan, butter it and sprinkle it with granulated sugar. Cut the strawberries in half and arrange them in the pan.
Step 5 of 5: Pour the batter over the strawberries and cook covered over very low heat for about 15 minutes.
In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten, Eggs, and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving153 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 878 kJ210 kcal | 573 kJ137 kcal |
| Fat | 2.96 g | 1.93 g |
| of which saturated fatty acids | 1.15 g | 0.75 g |
| Carbohydrates | 41.1 g | 26.82 g |
| of which sugars | 23.37 g | 15.25 g |
| Fibre | 1.55 g | 1.01 g |
| Protein | 6.51 g | 4.25 g |
| Salt | 0.18 g | 0.12 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
