French Yogurt Cake with Redcurrant and Blackcurrant

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.

French yogurt cake with redcurrant and blackcurrant

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

French Yogurt Cake with Redcurrant and Blackcurrant

The French kid’s favorite no-measuring cake pimped with berries (redcurrant and blackcurrant) for a delicious ultra-moist cake.
Course: Cake or tart, Fruit dessert
Cuisine: French
Prep Time: 15 minutes
Cook Time: 40 minutes
Portions: 6
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Ingredients

  • 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

Instructions

  • Preheat the oven to 180°C / 350°F.

Prepare batter

  • 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.

Add fruits

  • Rinse berries and apple. Peel and cut apple into quarters and then into thin slices.
  • Add fruits into the cake dough.

Bake

  • 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.

Notes

By pot I mean that you use the yogurt container as a measuring cup for the other ingredients. You may use it just after pouring off yogurt or wash and dry it.
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Bon appétit !

French moist yogurt cake with redcurrant and blackcurrant

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