or Yoghurt cake
…or yoghurt pie (as we call it in Greece, but had no idea about it)
No, I am not really a francophile, although I did spent a few years learning French (and absolutely loved it). I just had a couple of yoghurts sitting in my fridge forever, and instead of giving them the death penalty (i.e. the bin), I remembered that I had this recipe bookmarked, at some point in this life (I have a serious case of food porn addiction), and managed to retrieve it.
Also, lately, I have been trying to persuade someone to try and eat more “clean” foods, full grains and the like, so I couldn’t just go and make another cake full of butter, sugar and white flour. So this recipe was perfect. It has olive oil, yoghurt, a relatively small quantity of sugar (which i decreased by mistake) and I substituted less than half of the AP flour for spelt flour that was also sitting in my fridge (I only told about it after everyone had eaten it, to see if they could taste anything different).
The cake is really simple, moist and not overly sweet (and somewhat healthy I guess – at least I didn’t). Simplicity is underrated.
A few words about the recipe:
- it’s a classic french recipe, with simple ingredients that can be found in most households
- it’s quick to put together and you can mix everything it by hand, in one bowl (I used my mixer cause I am lazy)
Yogurt Cake / Gâteau au yaourt
recipe from The Kitchn
1 1/2 cups full-fat yogurt
2/3 cup olive oil
1 1/4 cup sugar
1 teaspoon vanilla
2 1/2 cups all-purpose flour (I substituted 1 cup spelt flour)
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg
lemon zest (optional)
Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.
Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.
Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.
Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.
(you can sprinkle some icing sugar, after it has cooled down, as I did in the first pictures)
Judges’ verdict: 7/10 (one of the judges has really high standards and found this too “simple”)