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Pandan Yogurt Cake

I just took a 4 days break visiting my best friend in Germany alone.:-) It was a great break but I couldn't help missing my significant other and Little One every day. We left Little One with her grandparents for a week so that we get a nice 1 week break. We sound cruel, don't we ? She has recently entered into her terrible 'TWO' ... it's funny how my sweet little girl suddenly turns into Little Imp right after she hits 2. Someone told me that this will last till she's 18. I sincerely hope not!

This is our first summer in Clermont-Ferrand. So far I love the weather here - it doesn't rain as much as Nantes and less humid. With summer, we discovered what we have in the garden - a cherry tree, some wild strawberries in our front yard, 6 different type of prunes trees, some blackcurrant, redcurrant and gooseberry, and some wild black berries overgrowing from our neighbour's garden. This autumn we will be going back to Singapore, so we will not be doing any mushroom picking.:-(

Before I left for Germany, I made a very simple cake calle 'Yogurt Cake' - the very first cake that every French kid learns how to make:-) What makes this recipe so easy to do is the measurements of the ingredients are done using the yogurt cup or bottle (in France, the standard yogurt bottle is 125 ml). This time I decided to add a hint of originality by adding pandan flavour:-)

Pandan Yogurt Cake
  • 3 eggs
  • 2 tubs or 250 ml plain natural yogurt
  • 2 yogurt tubs or 200g sugar (a mix of brown and white)
  • 80 ml or slightly less than 1 yogurt tub vegetable oil like sunflower or canola
  • 4 yogurt tubs or 2 cups plain flour
  • 2 tsp baking powder
  • 1 tsp Pandan essence or extract
  • 1 teaspoon pure vanilla paste/extract
  1. Preheat the oven to 180°C (350°F - gas mark 4)
  2. Lined the bottom of a 9" round cake pan with baking paper and butter the sides.
  3. In a large mixing bowl, gently whisk the yogurt, eggs, sugar and pandad essence together until combined.
  4. Add in the sift flour and baking powder and stir until combined.
  5. Pour in the oil and whisk gently until it blend together.
  6. Pour the batter into the prepared cake pan and bake it for 30 to 35 minutes until the top is golden brown and the toothpick comes out clean.
  7. Let it cool for ten minutes before transfer it onto a rack to cool completely.
yogurt pandan cake
The Verdict

I was surprised by how moist the cake turned out to be. It is dense yet fluffy (if that's how to describe it) and full of flavour. It's hard to stop at just one slice. The cake keeps well for a few days wrapped in a foil (to keep it moist) and the flavour develops with each day.


You can also bake this cake with fruit flavoured yogurt instead of plain ones.

What I like love about this cake is that one can replace the flavour with another without a problem and the cake still turns out as delicious. So we never get tired of it and can experiment with different flavours.

The next time I bake this, I'm going to try it with coconut or orange or orange-flower or even green tea.:-) The combination is endless. I'm getting giddy just thinking about it.

Pandan Yogurt CakePandan Yogurt Cake
#1, by Joelen (08/22/2008)

I'm a fan of the subtle taste of pandan, especially when combined with coconut/macapuno. This cake looks wonderful!

#2, by [eatingclub] vancouver || js (08/23/2008)

I miss pandan. I can imagine how wonderful this would taste.

#3, by Cynthia (08/23/2008)

I hope to taste pandan one day. I love the colour is gave to the cake.

#4, by ireneangele (08/24/2008)

hum... looks good - and green ! I never had the chance to try pandan : what does it taste like ?

#5, by tummythoz (08/27/2008)

The green as bright as a highlighter I'm using. =D

#6, by anggie (08/28/2008)

oh, look so yummy, plan to try out this recipe soon. look easy too...btw, do u mind i link the recipe to ur blog if i try out this cake ????

#7, by The Cooking Ninja (08/29/2008)

@Joelen: oh yeah ... it would taste super delicious with coconut.:-) Coconut just brings out the pandan flavour.

@Js: Does the Chinatown in Vancouver sell screw pine?

@Cynthia: I don't know if where you live sells this or not but Pandan is also known as screwpine. The leaves can also be used to get rid of cockroaches.:-)

@Ireneangele: It's hard to describe the flavour. I doubt you have a chinatown where you live right now. If you were still in LA, I'm sure you can get Pandan or screwpine leaves because it is commonly used in Thai, Indonesian or Vietnamese cuisine (basically commonly used in SEA).

@Tummythoz: The green is lovely isn't it.:-)

@anngie: Sure. No problem at all.:-)

#8, by sarah (08/29/2008)

am always amazed by the color of this thing! (would love to see it on tastespotting)

#9, by aria (09/08/2008)

What beautiful color! I've never tried pandan before recently having shaved ice with the flavor over it. i bet this cake is delish! i can just tell:-)

#10, by mei (10/08/2008)

wow i've been looking for this type of recipe everywhere! thanks!! but i have a question. how much is ur one tub (in oz or ml)?! again, thank youuuu

#11, by The Cooking Ninja (10/14/2008)

@mei: 1 tub is 125 ml yogurt. It can be flavoured or natural.

#12, by My Wok Life (11/10/2008)

HI, I love yogurt made food..

I have a non-bake Yogurt Cheese recipe in my blog, and will try your recipe, too. It looks so nice!

#13, by chumpman (02/14/2009)

Lovely color, so refreshing and the cake looks fluffy

#14, by babi (12/14/2009)

Oh, I'm so glad to find this recipe! I've got some Pandan essence from a friend from Malaysia and didn't use itbut with chicken. I'll try this recipe for sure. It's easy to follow and the cake looks great.Merry Christmas to all!

#15, by Arome Chinezesti (12/14/2009)

Could I translate this recipe into Romanian and post it on my blog here:


O course I'll write that it's yours and give a link to your website. Thank you.

#16, by The Cooking Ninja (12/15/2009)

@babi: Merry Xmas to you too.

@Arome Chinezesti: Yes, you can translate this recipe into Romanian and post it on your blog with credits to me and link to my website.:-) I'm happy to share this children French recipe with your readers.

#17, by Randy (12/23/2009)

I have a 14 Oz Can of "Pandan" how much do I use to be the same as the Paste or essence most recipes call for??

#18, by The Cooking Ninja (12/26/2009)

@Randy: I have never bake anything using this can of Pandan but from what I understand this can of Pandan consists of water and pandan extract. The paste and essence is more concentrated whereas this can of Pandan is more liquid. Perhaps you can reduced the amount of milk or oil that calls for it. Again here, I'm not sure how the cake will turn out. I guess you'll have to do a trial and error to experiment on how to use this. I'm sorry I'm not of much help to you.