Yogurt Cake

Okay, so I know I said I was not going to look at the recipes at the end of each chapter any more. That I was just going to read the book like a book and then look at the recipes. However, when I reached the end of Chapter Five, there was this recipe for Gateau au Yaourt or Yogurt Cake and I had to try it myself.

The assembly was easy. Just took a few minutes to throw it all together and toss it in the oven. However, the apricots disappeared into the cake while it was baking. No problem it still tastes good. The cake was light and fluffy, very moist and not too sweet. A perfect light desert or even a breakfast.

Yogurt Cake adapted from Lunch in Paris (pg 72).

Ingredients:

• 1 Cup plain yogurt (I used some honey flavored Greek yogurt I had in the refrigerator)


• 1 cup sugar


• large pinch of salt


• 1 teaspoon vanilla extract


• 1/3 cup vegetable oil


• 2 large eggs


• 1 - 2/3 cups flour


• 1 - 1/2 teaspoon baking powder


• 1 teaspoon baking soda


• One 16 ounce can apricots, I halved them.

Directions:

• Preheat oven to 350 degrees


• Butter and flour round cake pan


• In a medium mixing bowl, combine the 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.


• Mix together flour, baking powder, and baking soda.


• Add flour mixture to yogurt mixture


• Whisk lightly to combine.


• Here the recipe calls to stir in 1 zest of lemon. I'm afraid to zest a lemon. It never works right so I did not add the lemon zest.


• Place batter in cake pan.


• Top with apricots.


• Bake on center rack of the oven for 45 minutes, until golden and slightly risen.

Bon Appétit

D