French Yogurt Cake

Print Friendly, PDF & Email

valls_yogurt-cakeAlong with rice pudding and mousse, this yogurt cake, the story goes, is one of a handful of desserts the French make at home. Given that even the tiniest of villages boasts a patisserie that sells excellent pastry, there’s just no need to bake at home…unless it’s to make this tender, moist, crave-worthy cake.

1 cup granulated sugar
Finely grated zest of 1 lemon
1 cup all-purpose flour
1/2 cup almond flour (or semolina, cornmeal or hazelnut flour)
2 tsp baking powder
1/2 tsp sea salt
1/2 cup plain whole-milk yogurt
3 eggs
1/4 tsp pure vanilla extract
1/2 cup olive or canola oil
1/4 cup marmalade (or 1/4 cup confectioners’ sugar and the juice of 2 lemons)

1. Measure the sugar into a medium-size bowl, add the lemon zest, and rub the two between your fingers until fragrant.

2. Measure the all-purpose and almond flours, baking powder and salt into a separate bowl, and stir with a fork to combine.

3. Add the yogurt, eggs and vanilla to the sugar, and whisk until smooth. Fold in 1/3 of the dry ingredients with a spatula followed by 1/4-cup of the oil and continue alternating—dry ingredients, then oil, then dry—until combined.

4. Butter a 9-inch spring form pan, and pour in the batter. Bake 30 minutes at 350 degrees or until the cake is springy when pressed in the center and pulling away from the edges slightly. Let
cool for 20 minutes.

5. Warm the marmalade with 1 tablespoon hot water in a saucepan, stirring until loose. Invert cake onto a platter and spoon the glaze over the cake.

Makes one 9-inch cake or 6 to 8 servings

Recipe by Ellen Jackson
Photo by John Valls

Read Edible Seasonals: Yogurt to learn about the origins of yogurt and its many uses in the kitchen.


Related Posts

No Comments

Sorry, the comment form is closed at this time.