This is another of the lovely Pi's recipes. On Violet's Pantry there has been a wee corner devoted to a collection of her recipes and this was one that looked so yummy and easy I had to try it! Of course on looking at the recipe I decided it would really taste good with some lemon added, and as I had a few that needed using, it made perfect sense. So I added the zest and juice of a lemon to the mix. I also decided it might be nice cooked in a loaf tin, so did it that way, the cooking time was a little less though. I doubled the mix and made two at once, one to give away and one for the freezer! I iced it with a lemon cream cheese icing and it the finished result was a light yet luscious cake. What struck me was how ridiculously easy it was, the one given away went to my daughter's preschool for the teacher's morning tea and I was able to have it whipped up in no time! I have already made it again a couple of times as it is such a winner on all fronts for me (lemon or chocolate- can't decide which I like best!).
Gâteau au Yaourt
- 2 eggs
- 1 cup of whole milk plain unsweetened yogurt
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 cups all-purpose flour
- 1 tablespoon baking powder (1 envelope)
- 1 teaspoon vanilla paste/extract
- 1 tablespoon light rum
Preheat the oven to 180° C (350° F), line the bottom of a round ten-inch (25cm) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, run a knife around to loosen, and turn out on a rack to cool.For the icing I used: (approx quantities)
125g cream cheese
1 c icing sugar
zest and juice of a lemon
Whizz it all up in the food processor and til smooth and spreadable.