Every family in France has its own yogurt cake recipe. For years, it was our “goûter” of choice after school, with a quartered apple and a tall glass of milk.
This recipe is borrowed from the mouth-watering blog “Chocolate and Zucchini”– Or rather the book that Clothilde Dussoulier produced from gathering her best recipes. It is simple to make and light enough for every appetite so I have adopted it as this family’s yogurt cake!
Done for yesterday’s class picnic in Hyde Park, I baked it in two lace print paper baking pans from Squires Kitchen Shop and watched it disappear very quickly after football.
- Vegetable oil 80ml
- Set natural yogurt (or greek yogurt) 250g
- Brown sugar 200g
- Eggs 2 large ones
- Vanilla extract 1tsp
- Dark rum 1tbsp
- Plain flour 240g
- Baking powder 1 tsp
- Baking soda 1tsp
- pinch of sea salt
Preheat the oven to 180°C. Oil or line your cake pan.
In a larg mixing bowl, whisk together the yogurt and sugar. Add the eggs, beating well after each. Add the vanilla, oil and rum.
In another bowl, sift together the flour, baking powder, soda and salt. Mix into the yogurt base. Whisk until well combined.
Pour the batter into the oiled pan and bake for 30 to 40 min or until the top is golden. My children prefer it slightly undercooked so there is still a small stream of creamed batter inside the golden dough.
It is also rather nice served slightly warm with a glass of cold milk… And be generous with the rum if you want to enjoy it with adult company! Some things are too good to be left to the kids…