Yes, YOGURT - that's my way - but do you add an h for yoghurt, h and o to get yoghourt...or do you abandon the central consonants altogether and opt for the French yaourt ? [how do you pronounce that? Do you eat yaourt in a yurt?]
Over the weekend, the girls and I seemed to be doing a lot of baking, and we WhatsApp'd lots of photos to each other of our creations.
Yesterday I made one in a round cake tin - and added some orange zest.
It has a lovely texture. I Made An Effort and presenting it on a glass plate, and providing proper cake forks! Thanks Liz
Liz describes it as "an ordinary cake in a nice way" and I know just what she means. It was quick to make, and could easily be dressed up with fresh berries [as she did] or maybe chocolate chips, or dried fruit. It would also be lovely served as a dessert with whipped cream and sliced strawberries [made in a ring mould, with the fruit in cream in the centre...] Here is my Anglicized version of CD's recipe.
Gâteau au yaourt
·
1 cup whole milk plain yogurt
·
2 large eggs
·
¾ cup sugar
·
1 teaspoon vanilla extract
·
80 ml vegetable oil
·
2 cups plain flour
·
1½ teaspoons baking powder
·
½ teaspoon baking
soda
·
1 pinch salt
Method
Heat the
oven to 180°C [165°fan] and line a round 10-inch cake pan with parchment
paper.
In a large
mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
In another
bowl, whisk together the flour, baking powder, baking soda, and salt.
Fold the
flour mixture into the yogurt mixture, mixing only until all traces of flour
disappear. Be careful not to overwork the dough.
Pour the
batter into the pan and bake for 30 to 35 minutes, until the top is golden and
a tester comes out clean.
Let stand
for 10 minutes, then transfer to a rack to cool completely.
Steph and Gaz are still waiting for the baby to arrive- but their Saturday kitchen began with loading up some breakfast bagels, and then later on in the day she made Staffordshire oatcakes [that's the picture from the Guardian] and finally some splendid home made pizzas. I might try that oatcake recipe if I can get some more yeast...
It is spelled "yogurt" over here. Your cake looks delicious. Enjoy a slice for me, please. :)
ReplyDeleteThis afternoon I shall sit down and enjoy a slice especially
Deletefor you!
I'm definitely going to have a go at the yoghurt cake. I might have to tweak it a bit depending on what is in the cupboard - I've failed to score any wheat flour for 4 shops in a row, and am now down to a mixture of chickpea, brown rice and home made oat flour! It was always spelt yoghurt when I was a lass (in the early 70s, the H dropped out some years later I believe. The French version is pronounced yau-oort, with a nice rolled R, more or less; the chances of French pronunciation being useful to any of us for the forseeable future seem slight, but you never know!
ReplyDeleteMy daughter has been using homemade oat flour. I have some chapatti flour which I am using for bread, but did this with regular white. Thank you for the French pronunciation. Je ne sais pas quand...
DeleteOoh, your cake does look really nice!!! I prefer a plain cake without bits of fruit! I don't particularly like yogurt so I wonder if it tastes particularly strong in the cake? That said, CBC bought 2 cherry yogurts from the deli when he ordered the 13kg bag of flour and he doesn't like them (wasteful wretch) so I am working my way through them and actually, they aren't that bad (eating them with Coop blueberries)
ReplyDeleteThe yogurt taste is not really apparent. You could use your cherry yogurt in this cake. Take out the bits of fruit if you don't want them in the sponge [make up the volume with milk/milk alternative]
Delete