ReceptnaptárGâteau au yaourt light (French yogurt pot cake)
Gâteau au yaourt is the most beloved home-baked cake in France. The yoghurt pot is the measure, so you do not even need scales. Children are the first to learn to make it. This version uses wholegrain flour and less sugar, so it is lighter but just as moist and soft.
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Ingredients
Method
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- Heat the oven to 180 °C (fan 160 °C), then butter and flour a 22 cm round tin.
- Pour the yoghurt into a bowl and use the emptied pot to measure the other ingredients.
- Add the sugar, eggs, oil, lemon zest and salt to the yoghurt and whisk until smooth.
- Mix the flour with the baking powder and fold it into the wet mixture in two batches, only until it comes together.
- Pour the batter into the tin and bake for 30-35 minutes, until a toothpick inserted comes out clean.
- Cool in the tin for 10 minutes, then turn out onto a rack. Slice once completely cool.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- The pot is only a measure. You can use any size of yoghurt pot, as long as you measure everything with the same one, so the proportions are always right.
- Do not overmix the batter. It is enough when it has just come together, and that keeps the sponge soft.
- Orange zest, vanilla or a handful of blueberries also suit it well in place of the lemon zest.
Frequently asked questions
How long does it keep?
In an airtight box at room temperature for 3-4 days. Deep-frozen, 2 months.
Can the spelt flour be swapped?
Yes, for plain flour in a 1:1 ratio, though the wholegrain has more fibre and keeps you full for longer.
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