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French and Italian recipe: Yoghurt cake

Large ring yoghurt cake with a slice missing and lots of crumbsI have seen many, many versions of Yoghurt cake from both Italian and French sources. They’re all pretty much the same, with the only difference being the flavourings; lemon, berries or chocolate.

According to “French Children don’t throw food”, Gâteau au Yaourt (or Yoghurt cake) is one of the first things that French children bake. Reason being is that it’s very easy and you can measure most of the ingredients using the yoghurt container, making it easier still.

Below is taken from Nigella Lawson – which I appreciate isn’t a very French or Italian source (although Nigella says that this recipe comes from a scrappy piece of paper she found in her Italian apartment), it worked the best for me as it had the measurements in grams in the instructions as well as the number of yoghurt containers – as not all yoghurt containers are the same size in one country, let alone across the borders!

I made this with my daughter and she loved it!

Ingredients:

  • 3 eggs, separated
  • 1 pot plain yoghurt (150 gr)
  • 1 pot vegetable oil (150 mls)
  • 2 pots caster (fine) sugar (250 gr)
  • 1 1/2 tsp vanilla extract
  • zest 1/2 lemon
  • 2 pots plain / all purpose flour (175 gr)
  • 1 pot cornflour / potato starch (75 gr / 100 gr)
  • icing sugar to serve

Method:

Turn the oven to 180 C / 350 F.  Grease a ring cake mould with oil or butter.

Beat the egg whites until they form stiff peaks and set aside.

In a stand up mixer or egg beater, beat the egg yolks and yoghurt in a large bowl until combined.  Add the oil and continue beating.  Then the sugar.  Continue beating until combined.  Add the vanilla extract and lemon zest.  Beat again.  Continue beating while slowly adding both flours.

Once all well combined, slowly fold in the beaten egg whites.  Pour the cake mix into the prepared cake tin and bake in the oven for 30-35 minutes.  Do check this cake with a cake tester to ensure it’s cooked through.

Allow the yoghurt cake to cool for 10 minutes before turning out onto a cooling rack.  Sprinkle the top with icing sugar to serve.  The yoghurt cake will keep in an airtight container for a few days.  Works well with a coffee or tea in the afternoon or for breakfast, depending on where you’re from!

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1 Response

  1. Trudi says:

    Sounds like one I must try when I’m home from holidays. My grandchildren should enjoy making this too. Looking forward to cooking with them.

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