Simple yoghurt cake Dine in

When I lived in France, I would often make cake for my host dad Fabien because he enjoyed a slice of cake with his bowl of milky coffee for breakfast most days. He loved my carrot cake and also a caramel mudcake I haven’t made for about 14 years – so I will have to dig out the recipe and make it again. I’m sure he would have loved this yoghurt cake too – it’s simple enough for every day but you can easily jazz it up for something more special with icing, or fruit… or… let your imagination go. This recipe is from the food blog Chocolate & Zucchini.

I made this cake the other night because I had yoghurt in my fridge that was almost off and because I hate waste I had to use it up. The logic of using other ingredients to use up one ingredient to make food I don’t really need which ends up in my freezer is pretty much the same logic I apply to shopping clothing sales. I may not need it now but I’m thinking ahead… when I feel like a piece of cake I can triumphantly dig it out of the freezer. Similarly, I will sashay down the street in 3 months time in the coat I bought on sale but presently have no need for because it’s still 34 degrees! Spending money to save money. It makes sense to me.

Ingredients

  • 2 eggs
  • 1 cup plain yoghurt
  • 3/4 cup sugar
  • 1/3 cup vegetable oil
  • 2 cups plain flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch salt
  • 1 tsp vanilla extract (I make my own by putting empty/used vanilla pods in a jar and covering it with rum)
  • 1 tbs dark rum (you can omit this if you like)

Method

  1. Preheat your oven to 180 degrees C and prepare your baking tin.
  2. Combine the wet ingredients in a bowl.
  3. Sift the dry ingredients over the wet ingredients and gently fold together.
  4. Pour the batter into your cake tin and bake for about 30 minutes, or until the cake tester comes out almost clean (I usually take my cakes out when there are a couple of crumbs stuck to the skewer).
  5. Leave the cake to sit on the bench before about 10 minutes before inverting onto a wire rack to cool.

I served this cake with a cherry compote I made because I lost my cherries in the bottom of my fridge and didn’t want to throw them out. Delicious!


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Consumer, creator and photographer of food who loves to travel (and scuba dive!)

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