Le Gateau au yaourt (or French yogurt cake) is probably the cake I have baked the most in my life. Probably because me and my sister used to make it every Wednesday when we were kids, using my mum’s Thermomix. I think I have mentioned it on here before, but it was very common for us to even just eat the batter raw …
I am not lying when I say that close to every mum in France has made this cake. There are of course plenty of versions, but it always follows the same base recipe. The key to this cake, is that of course it uses yogurt, but also the fact that we then use this emptied pot to measure the rest of the ingredients.
For my American readers, this is probably quite funny. Because a lot of American’s recipes are written using “cups” as a measurement. But for French people, using anything else than a scale to bake, is revolutionary! I guess it is probably why this cake is so popular in France, because it couldn’t be easier to make and takes no time.
My version uses 2 yogurt pots (which are 125ml pots) and I like how it makes the cake even more soft and moist. I like mine plain, or with a touch of Rose water. That paired with the salted chocolate topping, is just wonderful and takes me on holidays.
Quantity: For a rectangular cake
Utensils: a rectangle cake tin,
For the French yogurt cake
- 2 * 125ml plain yogurt
- 3 “yogurt pots” of plain flour
- 2 “yogurt pots” of caster sugar
- 1 “yogurt pot” of vegetable oil
- 3 eggs
- 1 tbsp of baking powder
- 1 tsp of rose water
- 1 pinch of salt
For the chocolate topping
- 100g of dark chocolate
- 50g of salted butter
1* Make the French yogurt cake: Empty the yogurts and clean one pot to reuse. Then measure 2 pots of sugar and add the eggs. Use a whisk to mix well. Then add the 1 pot of vegetable oil and mix. Finish the batter with the 3 pots of flour, baking powder, rose water and the pinch of salt.
Pre heat the oven at 180C Fan oven.
2* Bake the French yogurt cake: Grease your tin with butter and sprinkle some flour on top. Pour the batter inside the greased tin and cook for 35 to 40 minutes. Don’t hesitate to gently cover the cake with tin foil if you see it starts to look to brown after 20 minutes.
3* Leave the French yogurt cake to cool down fully before coating it. Melt the butter with the chocolate and simply pour over the cooled yogurt cake. Decorate with fresh flowers of crystallised flowers.