The French bake yogurt cake all year long, adding all kind of filling. This adaptation with berries is perfect for a summer treat. Moist and tasty.
Gâteau au yaourt / Yogurt cake might be the most easy cake in French opinion. And the funny thing is that in France most people absolutely like to weight ingredients and don’t really know how to do with cups as in the United-States, whereas this basic of French home baking is the no-measuring cake. Start by pouring a yogurt in a bowl then use the yogurt container (called pot in the ingredients, hope this is the correct word) as a measuring cup for other ingredients (sugar, flour and oil) It’s the first thing French kids start to bake on their own and then bake again and again. Always super moist and very tasty. My version when I was a child in the Alps was with pears and chocolate, see my childhood recipe here and this other yogurt cake with oranges.
Be that as it may from a simple recipe you can add all kind of ingredient to flavor or fruit. Today my proposal is with a mix of redcurrant and blackcurrant (those were picked in my garden just next to Paris) and an apple.
French Yogurt Cake with Redcurrant and Blackcurrant
- 1 pot Greek yogurt 150 gr
- 2 pot flour
- 1 pot raw sugar or caster sugar
- ½ pot olive oil or equivalent volume in butter
- 3 eggs
- 1 tablespoon baking powder
- 150 gr redcurrant and blackcurrant
- 1 apple
- Preheat the oven to 180°C / 350°F.
- Pour yogurt into a large bowl. Add sugar, flour and baking powder, combine.
- Then add the olive oil and the 3 whole eggs, mix again.
- Rinse berries and apple. Peel and cut apple into quarters and then into thin slices.
- Add fruits into the cake dough.
- Grease and flour a baking tin, pour in the dough and bake at 180°C / 350°F for about 40 minutes (more or less depending on the thickness of the dough in your mold, check if the cake is baked by inserting a sharp knife in, the blade should come out dry.