The no-hassle, mindlessly easy, infinitely versatile, all-season, all-occasion cake that will also save a thousand birthdays.
I’ve mentioned before that I don’t have the heart of a baker. I rarely follow recipes precisely, I am exasperated when a cake I’ve made a few times doesn’t work because the butter or the continent or the ambient humidity has changed. I like the idea of baking, however. I like cakes. And I like to think I can make a cake for my children’s birthdays, at the very least.
Yogurt cake is a classic in France; it is the cake most French children first learn to make. While French home cooks use scales, not volume measures such as cups, this cake is an exception: the unit of measurement is a pot of yogurt, the one whose contents are emptied precisely for the cake.
Because my family is not classically French, I discovered yogurt cake a bit later, in my twenties. It is brilliantly easy, and very clever, and can be easily spruced up for a special occasion.
Here first is the simple original recipe, though I hardly make it as is. The variations are just as easy.
Yogurt Cake, original French recipe
The measurement used is one empty pot of yogurt (empty once the yogurt has been used for the cake!). In Anglo-Saxon countries where yogurts are not as ubiquitously sold in the same standard-size pots I use a measure of 100ml.
1 ‘pot’ = 100ml see explanation above
1 pot of plain unsweetened yogurt
1 pot of oil or melted butter
2 pots sugar
3 pots flour
Mix all the ingredients together and bake in a medium oven for 35 to 40 minutes.
Yogurt Cake, adapted recipe
I have doubled the quantities, reduced the amount of sugar, substituted part of the flour with ground almonds, and added raspberries which are conveniently in season for my boys’ birthdays.
2 pots (200 ml) of plain unsweetened yogurt
1 pot (100ml) melted butter
1 pot (100ml) olive oil
3 pots brown sugar
3 pots flour
3 pots almond flour
2 tsps baking powder
Zest from 2 lemons
Preheat the oven to 350°F (175°C).
Line a 10-inch (26cm) baking tin with parchment paper and butter generously.
Mix all the ingredients together except the raspberries to obtain a smooth batter. Add the raspberries and incorporate gently in order not to squash the berries. Pour the batter into the baking tin, slide into the oven, and bake for 50 min to an hour, until the cake is set and a knife inserted in the middle comes out clean.
Remove from the oven and let cool. Sprinkle with icing sugar and a handful of raspberries for decoration.
Additional variation (pictured above)
For a festive cake without nuts, use 6 pots of flour (and no almond flour).
Once the cake is baked and cooled, cut it in half carefully crosswise. Smear raspberry jam on the bottom half of the cake and place the top half back on top. NOTE: I don’t do the jam filling with the almond flour version as it renders the cake incredibly moist and crumbly, which would make it difficult to cut through.
Make a lemony mascarpone icing and decorate with fresh raspberries and a generous sprinkling of popping candy.