My niece Juliette was fourteen when she shared the French's most treasured secret cake recipe with me. She told me that she was going to teach me a classic French cake recipe. She asked me if I had some yogurt. Looking at her oddly I asked if we were making a French classic cake or had I misunderstood. Misunderstanding for me in those days was as common as breathing.
I can still see her opening a pot of yogurt, reassuring me that it was going to be the best cake ever. "All French people know how to make yogurt cake Auntie," she went on to say, "We learned this recipe in Maternelle (kindergarten)." With that note I said out loud,"Are you sure it is not mud-pie or patti-cakes?" She waved her hand at me not listening instead she was measuring everything with the yogurt jar instead of a measuring cup.
Juliette poured one pot of yogurt (not non-fat, nor less fat, or zero fat but one pure creamy heaven yogurt) into a bowl. Then with the same little yogurt pot she measured:
-Three yogurt pots of flour,
-Two yogurt pots of sugar,
-1/2 a yogurt pot of sunflower oil,
-Two eggs,
-A teaspoon and a half of baking soda,
-A teaspoon of vanilla,
-A pinch of salt,
-and the juice of one lemon.
It was that simple. Yet ever so remarkable.
My niece was right. Every French person I know knows the Yogurt Cake recipe. It never fails at a birthday party, or a gathering of French friends that a cake will be served and someone will ask, "Is this the Yogurt Cake?" Then there is a choir of chatter about the beauty of that simple delightful entertaining French classic secret cake…
Yogurt Cake with apples,
Yogurt Cake with bananas,
Yogurt Cake with chocolate,
Yogurt Cake with roasted almonds.
The yogurt cake dressed up or down is all around my gal.
So ladies and gents there you have it one of the French's most guarded secrets… the Yogurt Cake.
Added Notes:
Dear Readers,
Regarding the size of the yogurt pot:
"The best thing about it is, no matter what size yogurt container you use (5, 6, 8oz) it still comes out great because the ingredient portions are the same." Thank you Nancy that is the perfect answer.
Regarding Temperature:
200 Celsius, or 400 Fahrenheit, or 6 for Gas.
Regarding adding fruit or almonds or chocolate etc:
Measure one yogurt pot, per cake.
Regarding can the cake be double:
Yes.
Regarding can you use flavored yogurt:
Yesterday I made the yogurt cake with coconut yogurt. I doubled the recipe, used a bundt pan, and added bananas (two yogurt pots) and toasted almonds (half a yogurt pot).
Regarding cooking time:
Eight inch baking pan 20 to 25 minutes.
Bundt pan baking time 35 to 40 minutes (add tin foil to the top of the cake after 15 to 20 minutes)
Regarding do I want to print out/write a cookbook:
If you will be the editor, proof reader, taster, house keeper and hold my hand why not.
Regarding size of pan:
I have used a bundt pan (double recipe) and added a piece of tin foil to the top of the cake. You can use a 8 inch cake pan.
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