Banh Sua Chua Nuong (Baked Yogurt Cake), Sweetened with Monk Fruit
Sweets and drinksBaked GoodsVietnamAbout 40 minutes
Baked yogurt cake takes 40 minutes and asks for no whipping at all. The cornstarch is where it can go wrong, since tipping it straight in leaves lumps immediately.
The yogurt, eggs, kOBE Monk Fruit Blend and oat milk go into one bowl and get mixed until smooth, then 40g cornstarch is sifted in and stirred until silky. Line the pan with parchment paper and brush a little oil over it so the cake lifts out cleanly.
This batch weighs about 676g, at roughly 106 calories per 100g.
Method
Put 400g yogurt, 4 chicken eggs, 13g kOBE Monk Fruit Blend and 16ml unsweetened oat milk in a large bowl and mix until everything is combined. A little vanilla liqueur or matcha powder can go in here if you like.
Sift 40g cornstarch into the yogurt mixture and stir until smooth. Tipping the cornstarch straight in leaves lumps.
Heat the oven to 170 degrees C for about 5 minutes.
Line the pan with parchment paper and brush a little cooking oil over the paper so the cake does not stick.
Pour the mixture into the pan and bake at 170 degrees C for 20 to 30 minutes.
Once the cake tests done, take it out to cool. When it is completely cool, decorate it with sliced almonds, lightly toasted chestnuts or fresh fruit.
Tips
Sift the cornstarch into the mixture, because tipping it straight in leaves lumps.
With a sweetened yogurt, cut back on the kOBE Monk Fruit Blend.
A drizzle of honey or syrup on top is still sugar, so keep the amount in mind if you are watching the sugar in your day.
A cracked top means the heat is too high, so drop to 160 degrees C and add a few minutes to make up the time.
Oat milk in place of condensed milk makes the batter looser, so chill it for 15 minutes before pouring it into the pan.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.