I recently finished the book “Lunch in Paris” by Elizabeth Bard. It is a heartfelt, love story about life in Paris, being an expat married to a Frenchman complete with recipes and interesting cultural insights. I had many “ah-ha” moments while enjoying this book.
This recipe is the first I have attempted from the book and it was a hit! My French husband couldn’t get enough!! He devoured 3/4 of le gâteau in under 2 days, leaving le bébé and I to the quarter that remained.
Delicious, moist, easy to make and adaptable to different seasons; this is the new classic chez nous!
Gâteau au Yaourt – Yogurt Cake
Straight off the pages of ”Lunch in Paris” (pgs 72-73):
“The version I’ve found best adapted to the American kitchen comes from blogger turned cookbook author extraordinaire Clothilde Dusoulier. For more of her wonderful recipes, check out Chocolate & Zucchini.
1 cup plain yogurt (whole milk, please!) – ** I used 0% plain Greek yogurt
1 cup of sugar
A large pinch of sea salt
1 teaspoon vanilla extract
1/3 cup vegetable oil
2 large eggs
1 and 2/3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
Zest of 1 lemon
One 16-ounce can of apricots, drained and quartered – ** I used canned peaches. Next order my French hubby put in is for this caked to be lightly spiked with rum and pineapple!
Preheat the oven to 350*F. Lightly oil a 10-inch round cake pan and line it with parchment paper.
In a medium mixing bowl, combine yogurt, sugar, salt and vanilla, whisking until smooth. Add the oil in a steady stream, whisking to combine. Add the eggs one by one, whisking to incorporate after each addition.
Sift together the flour, baking powder and baking soda; add to the yogurt mixture; whisk lightly to combine. Stir in the lemon zest.
Transfer the batter to your cake pan; top with the chopped apricots. Bake on the center rack of the oven for 45 minutes, until golden brown and slightly risen. A toothpick in the center should come out clean.
**My 1st cake came out a little undercooked on the bottom so next time I will try 50 mins instead.
Lift the cake by the parchment paper onto a wire rack to cool. Serve slightly warm or at room temp. This cake actually gets moister with age, so it tastes great the next day. Simply cover the fully cooled cake with aluminum foil; an airtight container or plastic bag will make it soggy.
Seasonal tip: Yogurt cake is a like a blank canvas. Feel free to experiment. Instead of apricots, try fresh berries or chopped pears mixed with a bit of brown sugar. If I’m feeling homesick, I sometimes add a streusel topping as well.”
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