The genius behind this cake is that there is no need to use measuring utensils. You need only reserve the yogurt container as a measure, once you’ve emtpied the contents into the bowl. Ingredients: - one small (individual size) container of plain yogurt (reserve for measuring the remaining ingredients) - flour - sugar - vegetable oil - three eggs (or two, if you prefer) - one package baking powder SODA!(about 2 teaspoons)
Instructions (Easy as 3-2-1…): Fill/empty the yogurt container… …3 times with flour …2 times with sugar …1 time with vegetable oil (if I’m out of vegetable oil, I’ll (Kristin) add half a cup of olive oil or butter…) Tip: First combine yogurt, beaten eggs & sugar. Next, add flour and baking soda, stir. Add a pinch of salt… Pour in oil and mix well Uncle Jacques (Kristin’s brother-in-law) recommends using “un fouet” (whisk) to mix the batter. Pour into a cake pan (or muffin tin) and bake for 45 minutes at 300°F
I (Mim) used a bundt pan, which I sprayed with an organic baking spray, and let the cake bake for an hour. I put foil on the top when it started to brown a bit. It took longer because of being in a tube pan, I think. Also, I saved a 6 oz. yogurt container & used Greek Yogurt from my larger container. I think that worked fine. The cake has a nice texture and is not very sweet, which was a surprise.
Extras: Jacques suggests adding sliced (canned) pears (drained from their syrop) to the top of the cake before baking. The pears will sink nicely into the cake for a sweet “second version”.
I (Kristin) sometimes mash up bananas and add them… or sneak in some grated zucchini.
I (Mim) added one smashed banana, which is all I had on hand. I’ll make this cake again, for sure. Let me know if you try it.
P.S. Kristin Espinasse write’s a blog – French Word-a-day in which she shares a great deal about her life as an American married to a French man, living in the south of France.