I’m ridiculously excited about sharing this recipe with you, as it’s a very simple, tasty, and may I say almost foolproof cake to bake, and we all like the sound of that right!?
The name of this cake is Yogurt cake “Gateau au Yaourt” . The Yogurt cake originated in France in the 1950’s and it’s a staple dessert or afternoon tea (French “gouter”). As far as I can remember it’s the first cake I baked when I left home. Now to some the idea of this cake may sound strange or maybe even not very appetising, but before you knock it please try it…
This is a great cake to bake on a Sunday afternoon with the kids, with friends, or as a last minute “oh no I forgot the dessert” cake. In France students or novice cooks would bake this, as you don’t need scales or lots of ingredients…This is a cake that everyone can make and brings back many fond memories of my life in France.
You will need
Either a 6″ baking tin for a deep cake or an 8″ for a thinner cake, greased with butter and bottom lined with baking paper
A large bowl
1 Pot of plain full fat unsweetened yogurt or greek yogurt ( Keep the pot to measure all the other ingredients)
2 Pots of self raising flour
2 Pots of caster sugar
1/2 a pot of vegetable oil
1/2 pulp of a vanilla pod or 2 tsp vanilla extract
Preheat your oven to 180C (Oven temperatures can vary)
Pour the yogurt into a large bowl, then clean and dry the empty yogurt pot.
Measure the dry ingredients, sugar, self raising flour, then the oil, add the eggs and vanilla.
Whisk all ingredients until smooth and lump free. Don’t spend too much time mixing… Instead give it some elbow grease!
Poor the mixture into the greased baking tin and place in the middle of the oven.
Bake for 25 minutes, then check if cooked by putting a knife into the middle of the cake, if the knife comes out clean, then the cake is baked, if not leave for a further 5 minutes and keep checking every 5 minutes
Remove from the oven and wait for 10 minutes before removing the cake from the tin and enjoy!
Tips and advice:
Make this cake to your taste by adding lemon or orange zest, Almond extract or paste.
Slice the cake horizontally through the middle and fill with jam, preserve, chocolate ganache, lemon curd, fresh cream or buttercream.
Serve warm with a drizzle of golden syrup and custard or ice cream, or try it with fresh strawberries and cream. Or simply enjoy at anytime of the day with a cup of tea. Yum!
Let me know how it worked for you and the flavours or fillings you chose..