Baking 101- Moist and tender yogurt cake
This is THE cake all French mums bake with their little ones. Not only is it really simple to make but the use of yogurt makes this cake so moist and delicious it's impossible to resist its tender embrace. Interestingly, there is no butter in it so this makes it a lighter option for a sweet afternoon tea. I made it this weekend with a seasonal apple-pear compote (recipe here too!) and half-a-day later, both were already a distant memory.

Baking 101- Moist and tender yogurt cake

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Recipe by: Adapted from Pierre Hermé and Doris Greenspan, My Favourite Desserts
Busy:15 min, Total prep time: 1h
Serves: 8 
Preheat oven to 180 degrees C (350 degrees F)

Mix the flour, baking powder and salt thoroughly in a bowl.

In a second, larger mixing bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla until obtaining a homogenous batter.

Stir in the flour in 2 to 3 times with a large spatula, until obtaining a homogenous mixture. Do not whisk.

Pour the oil slowly over the mixture, stirring constantly with the spatula until well blended.

Butter a loaf tin generously and pour the cake mixture into it.

Bake for 50 minutes or until a tooth pick inserted at the centre of the cake comes out clean.

Serve with a seasonal homemade compote. In the winter, try a pear-apple compote:

Peel, core and cut the pears and apples into even sized segments. Toss the fruits into a saucepan, cover with a lid and simmer on low heat for about 25 minutes or until the fruits are soft. For a thicker consistency, cook with the lid off. When ready, mash coarsely with the back of a fork or blitz in a blender for a smooth consistency.

Preheat oven to 180 degrees C (350 degrees F)

Mix the flour, baking powder and salt thoroughly in a bowl.

In a second, larger mixing bowl, whisk together the yogurt, sugar, eggs, lemon zest and vanilla until obtaining a homogenous batter.

Stir in the flour in 2 to 3 times with a large spatula, until obtaining a homogenous mixture. Do not whisk.

Pour the oil slowly over the mixture, stirring constantly with the spatula until well blended.

Butter a loaf tin generously and pour the cake mixture into it.

Bake for 50 minutes or until a tooth pick inserted at the centre of the cake comes out clean.

Serve with a seasonal homemade compote. In the winter, try a pear-apple compote:

Peel, core and cut the pears and apples into even sized segments. Toss the fruits into a saucepan, cover with a lid and simmer on low heat for about 25 minutes or until the fruits are soft. For a thicker consistency, cook with the lid off. When ready, mash coarsely with the back of a fork or blitz in a blender for a smooth consistency.

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Rating: 4.1/5 (9 votes cast)
Baking 101- Moist and tender yogurt cake, 4.1 out of 5 based on 9 ratings
Traditionally, this recipe for ease of use has always been based on volumes measured in yogurt pots, which are standardized in France. I kept the measurements in pots here out of nostalgia and for my French readers who may want to relive a bit of their childhood by making this cake the traditional way. In the UK, Activia's individual yogurts are the proper size if you want to give it a try.
This recipe, revisited by Pierre Hermé and Doris Greenspan, uses double the typical amount of yogurt for extra moisture. It works beautifully.
Ingredients

Yogurt cake:
360 ml (1-1/2 cup or 3 individual yogurt pots) flour
2 teaspoons baking powder
3 pinches salt
240 ml (1 cup or 2 yogurt pots) natural Greek-style yogurt
240 ml (1 cup or 2 yogurt pots) sugar
3 eggs
1 generous teaspoon lemon zest ( about 2/3 of the skin of a small unwaxed lemon)
1 teaspoon vanilla extract
80 ml ( 1/3 cup or 2/3 yogurt pot) neutral vegetable oil, such as sunflower or rapeseed oil

Winter compote
3 apples
3 juicy pears

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