I went through my photos, trying to find a photo of the finished yogurt cake. This one, above, isn't typical--it's a marbled version (add chocolate powder to remaining cake batter after emptying part of it in the pan. Pour over the top and bake). Pictured: a roof tile from our home. You can see the handwriting which records when the tile was made, the 30th. The year is not indicated.
Uncle Jacques' Gâteau au Yaourt
The first French yogurt cake I ever tasted was made by my mother-in-law, and bodyguard, Michèle-France. She explained that she had used her son, Jacques', recipe. I had no idea my brother-in-law could bake!
The genius behind this cake is that there is no need to use measuring utensils. You need only reserve the yogurt container as a measure, once you've emptied the contents into the bowl.
- one small (individual size) container of plain yogurt (reserve for measuring the remaining ingredients)
- vegetable oil
- three eggs
- one package baking powder* (about 2 teaspoons)
Instructions (Easy as 3-2-1...):
Fill/empty the yogurt container...
...3 times with flour
...2 times with sugar
...1 time with vegetable oil (if I'm out of vegetable oil, I'll use olive oil or butter...)
First combine yogurt, beaten eggs & sugar. Next, add flour and baking powder, stir. Add a pinch of salt... Pour in oil and mix well (Uncle Jacques recommends using "un fouet" (whisk) to mix the batter. Pour into a cake pan (or muffin tin) and bake for 30 - 40 minutes at 350°F (175C)
Extras: Jacques suggests adding sliced (canned) pears (drained from their syrup) to the top of the cake before baking. The pears will sink nicely into the cake for a sweet "second version".
I sometimes mash up bananas and add them... or sneak in some grated zucchini or carrots. Chocolate chips are great inside, too! Or pureed pumpkin! Add walnuts :-)
Try replacing the sugar with maple syrup!
Having trouble with the sound? View this video on our YouTube channel. Then look for the "speaker" icon in the lower left corner of the video.
You can use many kinds of cake pans, like this Bundt pan, for your yogurt cake. I like to toss in goodies, in the middle. Fresh strawberries are lovely there, too! In the first photo, a bread pan was used, and in the video, above, I used a round cake pan.
A Message from Kristi: For twenty years now, support from readers like you has been an encouragement and a means to carve out a career in writing. If my work has touched you in any way, please consider a donation. Your gift keeps me going! Thank you very much.
Ways to contribute:
1. Send a check
2. Paypal or credit card
3. A bank transfer via Zelle, a great way to send your donation as there are no transaction fees.
Or purchase my book for a friend, and so help spread the French word.
For more online reading: The Lost Gardens: A Story of Two Vineyards and a Sobriety