French Yogurt Cake

French Yogurt Cake

French Yogurt Cake 455 594 Taste of Portsmouth

 

French Yogurt Cake

French Yogurt Cake

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…
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Ingredients Method

Ingredients
  

  • 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

Method
 

  1. Pre-heat your oven to 180C. Add your yogurt to a mixing bowl.
  2. Add two pots of flour and one of sugar. Throw in a small pinch of salt.
  3. Add half a pot of oil, your vanilla and your eggs.
  4. Beat until you have a gloriously shiny, fragrant batter.
  5. Pour into your loaf tin. (Be sure to grease the tin if it’s not silicone).
  6. If you like you can add a few berries/chips in half way through pouring, or just dot into the top.
  7. Place them in and poke down until almost submerged.
  8. Bake for 45mins – 1 hour, depending on your oven.
  9. If it’s still a bit wobbly at 45mins, give it 10 more, and so on.
  10. Once it’s firmed up and golden, it’s done!
  11. Pop onto a pretty plate and snow with icing sugar (through a sieve).

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