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French Yogurt Cake

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French Yogurt Cake

Features:
  • Sweet
Cuisine:
  • 5 hrs 15 mins
  • Serves 8
  • Hard

Ingredients

  • Glaze :

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French Yogurt Cakeor Gateau au yaourt for the Francophiles, is one of the moistest cakes you can ever taste in your life.

 The secret ingredient?

It’s none other than yogurt that binds the flour and eggs together in such a way that it becomes super soft and melts in every bite you take.It is a simple cake that you can flavor to your liking such as chocolate, lemon, carrot etc. but we will stick to the basics and bring you the original yogurt cake recipe.

Health benefits

Each slice of the yogurt cake contains 300 calories so it is better if you eat in moderation. Yogurt is high in calcium so it is a calcium rich cake.

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How to Make French Yogurt Cake

  1. Preheat the oven to 350 degrees F.
  2. Grease a 9-inch baking pan with some cooking spray or unsalted butter.
  3. In a large bowl, add in the flour, baking powder, sugar and nutmeg powder. Set this aside.
  4. In another medium sized bowl, add in the yogurt, eggs and vanilla extract. Whisk all the ingredients together until creamy and thickened.
  5. Gently mix in the yogurt with the flour mixture and beat with an electric mixer at high speed until a creamy batter is formed.
  6. Pour the batter in the spring form round baking pan and bake for 30 minutes.
  7. For the glaze, whisk in together the yogurt, sugar and orange juice together and set aside.
  8. When the cake is baked, let it cool for 20 minutes and spread the glaze all over the top evenly.
  9. Garnish it with some orange zest.
  10. Serve at tea time or after dinner and enjoy!

Trivia

  • The French have more than 2500 kinds of cakes, pastries and baked goodies that they take pride in.
  • Pastry making was made into a separate branch of cookery by the French.
  • No breakfast in France is complete without a pastry basket in all cafes, bistros and restaurants. Every hot meal is accompanied by a bread basket as well.

The first pastry chef was Antonin Careme who is still talked about when it comes to French patisserie.

Sage Leon

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