Gâteau au yaourt - Revision history

Sara: /* Notes */

2012-10-29T22:45:04Z

Notes

← Older revision		Revision as of 22:45, 29 October 2012
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	==Notes==		==Notes==
	This recipe calls for using 2 6-ounce containers of yogurt, and then using the empty containers to measure out the rest of the ingredients. This is intended to be made by children and I guess that makes measuring easier. This is from the book ''Bringing up Bébé'' by Pamela Druckerman.		This recipe calls for using 2 6-ounce containers of yogurt, and then using the empty containers to measure out the rest of the ingredients. This is intended to be made by children and I guess that makes measuring easier. This is from the book ''Bringing up Bébé'' by Pamela Druckerman. Also, she says you can double the amount of sugar - the original recipe is 1.5 cups. We made it with 3/4 cup and it was nice, but had a sour-yogurt tang (which was awesome), but if you like things really sweet, then you need the extra 3/4 cup.
	[[User:Sara\|Sara]] 17:20, 29 October 2012 (UTC)
			[[User:Sara\|Sara]] 22:45, 29 October 2012 (UTC)

Sara at 17:21, 29 October 2012

2012-10-29T17:21:04Z

← Older revision		Revision as of 17:21, 29 October 2012
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	# Add the dry ingredients to the wet ingredients and mix gently until just combined (don't overmix)		# Add the dry ingredients to the wet ingredients and mix gently until just combined (don't overmix)
	# Optional: Add 1.5 cups frozen berries, 3/4 cup chocolate chips, or any other flavoring you like.		# Optional: Add 1.5 cups frozen berries, 3/4 cup chocolate chips, or any other flavoring you like.
	# Bake for 35 minutes, then 5 minutes more if the cake doesn't pass the knife test. (For the loaf pan, you'll probably need to go a bit longer.) It should be almost crispy on the outside, but springy ~~ont he~~ inside.		# Bake for 35 minutes, then 5 minutes more if the cake doesn't pass the knife test. (For the loaf pan, you'll probably need to go a bit longer.) It should be almost crispy on the outside, but springy on the inside.
	# Let it cool before slicing. The cake is delicious served with tea and a dollop of crème fraîche.		# Let it cool before slicing. The cake is delicious served with tea and a dollop of crème fraîche.

Sara: Created page with 'Category:Recipes ==Ingredients== * 1.5 cups of plain whole milk yogurt * 2 eggs * 3/4 cup of sugar * 1 tsp vanilla * a little less than 3/4 cup of oil * 3 cups flour * 1.5 ts…'

2012-10-29T17:20:50Z

Created page with 'Category:Recipes ==Ingredients== * 1.5 cups of plain whole milk yogurt * 2 eggs * 3/4 cup of sugar * 1 tsp vanilla * a little less than 3/4 cup of oil * 3 cups flour * 1.5 ts…'

New page

[[Category:Recipes]]
==Ingredients==
* 1.5 cups of plain whole milk yogurt
* 2 eggs
* 3/4 cup of sugar
* 1 tsp vanilla
* a little less than 3/4 cup of oil
* 3 cups flour
* 1.5 tsp baking powder
Crème fraîche (optional)

==Directions==
# Preheat oven to 375F
# Use oil to grease a 9" round cake pan or a loaf pan
# In a large mixing bowl, gently combine the yogurt, eggs, sugar, vanilla, and oil.
# In a separate bowl, combine the flour and baking powder.
# Add the dry ingredients to the wet ingredients and mix gently until just combined (don't overmix)
# Optional: Add 1.5 cups frozen berries, 3/4 cup chocolate chips, or any other flavoring you like.
# Bake for 35 minutes, then 5 minutes more if the cake doesn't pass the knife test. (For the loaf pan, you'll probably need to go a bit longer.) It should be almost crispy on the outside, but springy ont he inside.
# Let it cool before slicing. The cake is delicious served with tea and a dollop of crème fraîche.

==Notes==
This recipe calls for using 2 6-ounce containers of yogurt, and then using the empty containers to measure out the rest of the ingredients. This is intended to be made by children and I guess that makes measuring easier. This is from the book ''Bringing up Bébé'' by Pamela Druckerman.
[[User:Sara|Sara]] 17:20, 29 October 2012 (UTC)