One of my favorite food blogs is chocolate & zucchini. Food blogger Clotilde lives in Paris, and as a result, I’ve learned a lot about French foods and customs. Last week she had a recipe for Gateau au Yaourt, or yogurt cake. Apparently it is a very basic and well used recipe throughout France, so I figured, when in California, do as the French do (or something like that). The neat thing about the recipe is you use the yogurt container to measure out the remaining ingredients!
I began with this modest container of yogurt:
Which then was miraculously transformed into this:
Click on the photo to see the crumb (it’s a dense and chewy cake).
Clotilde put ground almonds and berries in hers, but I made a decidedly plain version.
Gateau au Yaourt
- 1 tub of plain yogurt (125 ml)
Use the tub to measure out the following:
- 2 tubs brown sugar
- 1/2 tub oil
- 3 tubs flour (Clotilde says to sift, but I am lazy)
- 3 eggs
- 2 tsp baking powder
Preheat oven to 350F. Grease and flour a 9″ cake pan.
Combine the yogurt, oil, and sugar in a big bowl. Add the eggs, one at a time. Add the flour and the baking powder in about three additions. Stir until just blended. The batter will be pretty thick (mine was, anyway). Dump into the cake pan and bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean (the top should be kind of springy when you touch it). Let cool in pan for 10 minutes then turn out onto a rack and cool completely.
You can frost the cake or not. I chose to put a powdered sugar glazing on it. I just took some melted butter (1 tablespoon), added a cup of powdered sugar and a couple tablespoonfuls of milk and stirred. I added a bit of vanilla extract as well.
Recipe adapted from chocolate & zucchini.