Put me in a room with any kind of rich, decadently over- the- top chocolate cake and I'm guaranteed to swoon, go weak in the knees and forget all my inhibitions. I've not made a secret about the fact that when I do make a chocolate cake, I'll also eat it for breakfast. That's probably the reason why I only make said cakes on birthdays or anniversaries. They're just too darn dangerous!
French yogurt cake, while very different from my type of chocolate cake, has that same irresistibility factor. The funny thing is that because it has yogurt, it doesn't feel half as naughty. And that in itself, can be quite dangerous!
Here's my recipe, which was also featured in the last issue of Desserts Magazine on page 44 and 45!
Gâteau au Yaourt
250 g all- purpose flour
2 tsps baking powder
fat pinch fleur de sel
225 ml vanilla yogurt
2 tbsps crème de cassis
175 g caster sugar
100 ml sunflower oil
Preheat oven to 180C.
Lightly butter and flour a 22 cm springform pan. Line the bottom of the pan with a circle of baking paper.
Sift the flour and baking powder into a bowl. Add the fleur de sel, grinding it well between your fingers, and stir to combine.
In another bowl, beat the yogurt, sugar and crème de cassis. Add eggs one by one, beating well after each addition.
Add the dry ingredients to the wet and beat until combined. Add oil and beat again.
Pour the batter into your prepared springform pan and bake the gâteau for 50- 55 minutes or until toothpick inserted in the center comes out clean. Let cool on a wire rack.