Again a french classic, yoghurt cakes are called gateaux au yahourt in the french cuisine! The reason yogurt cakes are so well loved is these crusty edges and top and the moist inside with that yoghurt taste cake that we recognise closed eyes.
A yoghurt pot to measure all ingredients! How fun for kids!
In France, the recipe is based on the volume of a little pot of yoghurt (about 1/2 cup), so it is fun to measure the other ingredients with that container. Elsewhere in the word, yoghurt may not be sold so much in individual portions by default and also the use of measuring cups is not a novelty!
Two recipes to choose from:
Anyway, for you here, I have added two recipes to this blog and provided the quantities in grams as well.
- The first one is the “original” yoghurt cake, it can be a bit floury, it is a matter of taste.
- The second one (Yoghurt Cake, the other version) is not floury and has more yoghurt (and not so much sugar). I love that one too. The down is that the edges are not as addictive, the cake makes up for it in its taste.
The cake is generally baked in a round tin, but feel free to use muffin trays like I did.
If you use it for afternoon tea, the cake is great on its own. If you want to serve it for dessert, poach some fruits and serve it with the reduced poaching syrup!
Enjoy!
