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YOGHURT CAKE OR GATEAU AU YAOURT

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Serves: 6-8

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I found this recipe on www.chocolate&zucchini.com so that is where the credit lies. It is so easy to make, tastes delicious and you can use any type of yoghurt you like. I like strawberry or raspberry as you end up with a nice pink cake. Also it's easy to scale up for larger quantities, just stick to the right ratio. I've made some lovely individual muffins with the recipe too.

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Ingredients

  • 2 eggs
  • 1 cup whole milk
  • 1 cup unsweetened plain yogurt
  • 1 cup sugar
  • ½ cup vegetable oil
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla bean paste (or extract)
  • 1 tablespoon light rum

Method

  1. Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch cake pan with parchment paper and grease the sides.
  2. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum.
  3. In another bowl, sift together the flour and baking powder.
  4. Add the flour mixture into the yogurt mixture, and blend together - don't overwork the dough.
  5. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
  6. Let stand for ten minutes, and transfer onto a rack to cool.

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