Monday, November 2, 2009
Gâteau au Yaourt (Yogurt Cake)
I made this delicious cake last week and I'm sure I will make it again repeatedly. As a bonus, it is fast and easy!
The recipe comes from Clotilde Dusoulier's Chocolate & Zucchini, and she says:
"The basic yogurt cake recipe can be tinkered with endlessly. You can add citrus juice or zest to the batter; fold in berries, chocolate chips, or nuts; substitute ground almonds or cocoa powder for part of the flour; cut the cake in two and spread raspberry jam, lemon curd, or ganache in the middle; or dress the cake with whatever frosting or glaze you like. . . but every time I go back to the original, unadulterated gâteau au yaourt, I am reminded [of] its delightful simplicity."
I just had a piece for breakfast with some hot chocolate and it was simply divine.
80 ml vegetable oil
250g plain unsweetened yogurt, preferably whole milk
2 large eggs
1 t. pure vanilla extract
1 T. light or amber rum (optional -- I didn't have any, so I increased the vanilla)
1 1/2 t. baking powder
1 t. baking soda
a good pinch of fine sea salt
Preheat the oven to 180º C. Grease the sides of a 25cm round cake pan or springform pan and line the bottom with parchment paper.
In a large mixing bowl, whisk together the yogurt and sugar. Add the eggs one at a time, beating well after each addition. Add the vanilla, oil, and rum, if using, and whisk again.
In another bowl, sift together the flour, baking powder, baking soda, and salt. (I confess I skipped this step!) Pour the flour mixture into the yogurt mixture, and whisk until just combined.
Pour the batter into the prepared pan and bake for 35-40 minutes, until the top is golden brown and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and let stand for 10 minutes. Run a knife around the pan to loosen. If you're using a springform pan, unclasp the sides. Otherwise, flip the cake onto a plate and flip it back on the rack. Serve slightly warm or at room temperature.