Gâteau au Yaourt - Yoghurt Cake
Ingredients
1 pot or 125g of good quality natural full fat yoghurt
1/2 pot or 62g of sunflower oil
2 pots or 250g of caster sugar
3 whole eggs
3 pots or 375g of all purpose flour
7g baking powder
1 tsp vanilla extract
Finely grated zest of a lemon
Icing sugar to dust
Extra yoghurt for topping the cake when serving
Serves at least 10 people depending on how hungry you are or even more. Will keep in an airtight container for 3 days
Method
Pre-heat the oven to 180’c fan forced or 355’f
Spray a cake/loaf or bundt cake tin with oil or crease with butter and sprinkle lightly with flour
In a large bowl whisk together the yoghurt, oil and sugar until well combined
Then whisk in the eggs until combined
Add the flour and baking powder and stir until combined and looks like a thick batter
Finely add the extract and lemon zest, mix well
Pour this mixture into the tin and bake for around 40-45 minutes or until golden brown on top and when you insert a skewer or knife it comes out clean
Remove from the oven and allow to rest on a wire rack for five minutes in it’s tin
Then remove from the tin carefully and allow to cool completely before dusting with icing sugar
Serve with a dollop of yoghurt and enjoy