Yoghurt cake in the Ninja Crispi

Baking a liquid batter under a top heat source requires an adapted temperature to prevent the base from remaining raw. For this Ninja Crispi yoghurt cake, the 2.3 L glass container offers the right diameter to spread the batter thinly enough.

I first tested it using Air Fry, but the top browned too much before the centre had set. The Bake mode on my Crispi Pro diffuses a gentler heat, which helps to bake the cake through to the centre.

Yoghurt cake in the Ninja Crispi

Recipe by Marion LundCourse: DessertCuisine: FrenchDifficulty: Medium

Servings

6

portions

Prep

10

minutes

Cook

35

minutes

Total time

45

minutes

A classic recipe baked directly in the 2.3 L glass container using the Bake mode, by piercing the batter halfway through cooking for optimal heat distribution.

Ingredients

• 1 pot of plain yoghurt (125 g)

• 2 pots of sugar

• 3 pots of flour

• 0.5 pot of neutral oil

• 3 eggs

• 1 sachet of baking powder

• 1 teaspoon of vanilla extract

Instructions

• In a mixing bowl, empty the yoghurt. Use the empty pot to measure the rest: add the eggs, sugar, flour, oil, baking powder, and vanilla. Whisk well until the batter is smooth and lump-free.
• Lightly grease the bottom and sides of the 2.3 L container. Pour the cake batter in and smooth the surface. The batter should not exceed half the height of the container: it rises as it bakes.
• Place the container into the base. On Pro models, select the Bake mode, set the temperature to 160 °C and the duration to 35 minutes, then start the cycle.
• Watch the browning through the glass, especially during the last 10 minutes. The top browns gently.
• At the end of the cycle, check the cooking by piercing the centre with a knife. The display shows END. Let it cool down in the container before serving. The knife blade should come out clean and dry.

Apple yoghurt cake

Add two apples cut into small cubes to the batter before baking.

Baking liquid batter: choosing the mode and container

The challenge with a top-heat device is the even baking of thick batter. The heat tends to sear the surface. To circumvent this issue, use the 2.3 L container. Its diameter allows the batter to be spread to a reasonable thickness, thus avoiding the centre remaining liquid when the crust has formed.

The choice of mode is just as crucial. The European standard Crispi model does not have a Bake function. The Air Fry mode heats strongly and risks browning the top of the cake too quickly.

• On a Crispi Pro or Pro 5-mode: use the Bake mode at 160 °C for 30 to 35 minutes in the 2.3 L container. There is no chart or recipe for a yoghurt cake: this is my starting point.
• On a DualZone: Bake at 160 °C, 30 to 35 minutes, with the batter in a silicone mould set on the crisper plate of the 3.8 L container, never poured straight into the glass. Same starting point, same knife test.
• On the standard Crispi: there is no Bake mode on the European model and, without a temperature setting, a batter does not translate reliably: recipe not suited to the basic Crispi.

Controlling browning and piercing the centre

Visual monitoring is useful for this preparation. Through the glass, you can notice the crust colouring. If the surface browns quickly while the edges still seem pale, the inside lacks heat. A frequent mistake is to cook in Air Fry mode: the cake browns on top and remains undercooked underneath.

To stay in control of the bake, watch the browning through the glass and do the knife test at the end of the cycle.

At the end of the cycle, check by inserting a knife blade into the centre of the batter. If it comes out with traces, restart the Bake mode for 5 minutes.

Cooling in the glass and storage

The glass container retains heat. Take the container out of the base of the device and place it on a trivet. Let the cake cool down completely in the open air so that the baking finishes gently.

Once the cake is completely cooled, storing it requires little effort.

Place the provided storage lid on the container. Keep the cake at room temperature for 3 days. Placing it in the fridge will harden the crumb.

Which variation of the yoghurt cake did you try in your device?

Frequently asked questions

Can I use the standard Crispi for this cake?

No. There is no Bake mode on the basic Crispi and, without a temperature setting, a batter does not translate reliably: this recipe is not suited to that model.

Do I need to put baking paper in the container?

On the Crispi Pro, greasing the bottom and sides with a little oil is enough to prevent the cake from sticking.

How do I know the cake is done?

Push a knife blade into the centre at the end of the cycle: it should come out clean and dry. If not, run Bake for 5 more minutes.