In France, the gâteau au yaourt is a true classic and part of the repertoire of all home cooks. There’s a wonderful simplicity about this cake. Even children and the most novice of cooks can make it with excellent results. All of the main ingredients are weighed with a pot of yogurt, hence the name. But the charm of this beautiful yogurt cake is in its tender crumb and versatility. You can flavor it with citrus zest, stir in some fruit or serve it with Nutella or jam. A Twitter friend, Jeremie, suggested stirring in blackberries, assuring me it would be a “taste of heaven”.
Though the cake is suitable for almost all occasions, I like to serve it with tea, on pretty plates with a dollop of crème fraîche, fresh strawberries and perhaps a few shavings of dark chocolate.
By the way, you can replace the yogurt with sour cream, Greek yogurt or even crème fraîche. All would work beautifully in this cake.
Happy weekend and enjoy!
Note: Check the 20 minutes into the baking time to make sure the cake is not getting to brown. Should that be the case, cover with aluminum foil.
Gâteau au Yaourt
- 1 pot of yogurt (125 g)
- 2 pots of all-purpose flour
- 2 pots of sugar
- 2 tsps baking powder
- 3 eggs
- ¾ pot sunflower oil
- 1 ½ tsp vanilla extract
- zest of 1 organic lemon
Preheat oven to 190° C. Lightly grease a 20 cm springform tin, and dust the sides with flour. In a large bowl whisk all of the ingredients until thoroughly mixed and the batter is smooth and satiny. Pour the batter into the prepared tin and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool on a rack before unmolding.