Yoghurt cakes are very commonplace in France. They are often the first cake a child learns to make, and the official measurements are done in pots of yoghurt! We have taken the liberty of converting a traditional recipe for you from a close friend in France. She has a sweet tooth, and is a lover of chocolate, so she has given these ideas for optional extras: you can add 3 spoons of powdered chocolate (for hot chocolate) or 3 spoons of vanilla sugar or chocolate chips. This is a very sweet cake as it is, and quite dense and bread-like.
Contains: Dairy / Gluten / Egg
Preparation Time 5 minutes
Cooking Time 1 hour
Can be frozen
- eggs - 3
- yoghurt - 200g, natural
- plain flour - 450g
- sugar - 370g, can reduce
- oil - 100g, neutral flavoured
- Preheat oven to 160 degrees. Grease or line cake tin of choice. We have used a Kugelhopf silicone form.
- Add eggs (3), yoghurt (200g), plain flour (450g), sugar (370g) and oil (100g) to bowl.
- Speed 5 / 10 seconds. You may need to use your spatula to help mix as this is a very thick batter.
- Place batter into prepared tin.
- Bake for approximately an hour or until cooked through.
- Serve with crème anglaise or custard for a traditional dessert.