Friday, April 18, 2008

Gâteau au Yaourt


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
Serves 8

Ingredients

250 g all- purpose flour
2 tsps baking powder

fat pinch fleur de sel
225 ml vanilla yogurt

3 eggs
2 tbsps crème de cassis

175 g caster sugar
100 ml sunflower oil


Directions

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.

10 comments:

Beatriz' suitcase contents said...

Another good one for my ever growing baking wish list! Love it!

Mar said...

Paola gracias por tu comentario!
Un placer conocerte y visitar tu blog!!!

tartasacher said...

Hola Paola. Qué buenoe este bizcocho. También aquí en España se hace uno muy parecido, yo le he hecho algunas adaptaciones y hago uno de yogur y peras conferencia muy rico, sale muy jugoso, y se puede hacer todo el año, al menos por aquí esta varieadad de peras que a mí es la que más me gustra para postres, está disponible siempre. Además en todo caso se pueden usar las de conserva. Un beso muy fuerte y buenas noches.

Kelly-Jane said...

Another lovely cake, and well done on your article =)

culinarytravelsofakitchengoddess said...

Well done with the article and what a gorgeous cake.

Sandy said...

I do feel like Yogurt cake is quite virtuous too. :)

Gloria said...

Paola, esto se ve exquisito!! So nice recipe!!! Cariños.xxGloria

Paola said...

I'm glad you liked it Beatriz!

Es un placer, Mar. Tu blog me gusta bastante!

Gracias Tartasacher! En verdad es que hay millones de adaptaciones!

Thanks Kelly- Jane and George!

Absolutely Sandy! Let's declare it "health food" and all will be well!

Hola Gloria, Gracias a ti tambien amiga!

paola

Deborah said...

I made a yougurt cake awhile back, and totally forgot about it until I saw your post! Your version sounds very delicious and makes me wish for a slice!

Patricia Scarpin said...

I love baking with yogurt, Paola - the cakes get so moist and delicious!
This looks insanely good.