Difference between revisions of "Gâteau au yaourt"
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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 | # 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. | ||
Revision as of 10:21, 29 October 2012
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 on the 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. Sara 17:20, 29 October 2012 (UTC)
