French Yogurt Cake has been made by French grandmothers and taught to toddling grandchildren since time began. It’s a wonderfully moist, light crumbed, simple cake that’ll make quite the impression come tea time…
- 1 pot of natural yogurt (sugar free about 125mls but don’t be too strict on this)
- 2 pots of self raising flour
- 1 pot of white sugar
- Half a pot of mild olive oil (or vegetable/ coconut oil if you prefer)
- 3 large free-range eggs
- Splash of vanilla essence
- Small pinch of salt
- Handful of raspberries, or chocolate chips, blackberries, blueberries, whatever you fancy!
- Large-ish loaf tin
- Pre-heat your oven to 180C. Add your yogurt to a mixing bowl.
- Add two pots of flour and one of sugar. Throw in a small pinch of salt.
- Add half a pot of oil, your vanilla and your eggs.
- Beat until you have a gloriously shiny, fragrant batter.
- Pour into your loaf tin. (Be sure to grease the tin if it’s not silicone.)
- If you like you can add a few berries/chips in half way through pouring, or just dot into the top.
- Place them in and poke down until almost submerged.
- Bake for 45mins – 1 hour, depending on your oven.
- If it’s still a bit wobbly at 45mins, give it 10 more, and so on.
- Once it’s firmed up and golden, it’s done!
- Pop onto a pretty plate and snow with icing sugar (through a sieve)