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- 2 large eggs
- 250 ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
- 160 grams (3/4 cup plus 1 scant tablespoon) sugar (you can use an empty tub of yogurt and measure the equivalent of 1 1/2 yogurt tubs if you used the 125ml or 4oz kind)
- 80 ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
- 250 grams (2 cups) all-purpose flour (or 4 yogurt tubs)
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- a good pinch of salt
- 1 teaspoon pure vanilla extract
- 1 tablespoon dark rum
- Preheat the oven to 180° C (350° F) and line a round 25-cm (10-inch) cake pan with parchment paper.
- In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum.
- In another bowl, sift together the flour, baking powder, baking soda, and salt.
- Fold the flour mixture into the yogurt mixture, mixing just until all traces of flour disappear -- don't overwork the dough.
- Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean.
- Let stand for 10 minutes, then transfer to a rack to cool.
Gâteau au yaourt
Maxence is a big advocate of the adage “if it ain’t broke don’t fix it”. In other words, when a classic recipe is fabulous, don’t meddle with it, and just do what you’re told. Obviously I have trouble following that piece of advice, and more often than not I’ll surrender to the urge and tweak a little something here and a little something there — substitution is my middle name.