French Yogurt Cake recipe

Yogurt cake - predominantly known as French Yaourt Cake - a staple among French grandmothers is a moist, soft and a bit tangy cake. This is a cake which tastes wonderful just on its own; can be topped with fresh berries or a glaze for extra deliciousness!

Course Dessert

Cuisine French

Keyword Yogurt Cake

Prep Time 15

Cook Time 30

Cooling time 15

Total Time 1

Servings People

Calories 209kcal

Author Niveditha

Equipment

Oven
Hand mixer
Mesh Strainer
Cheesecloth

Ingredients

180 ml Yogurt*
130 ml Melted Butter*
215 g Granulated Sugar
3 medium Eggs (approx. 128 ml)
1 tbsp Vanilla Extract
200 g All-purpose flour (1 cup)
1/2 tsp Salt
2.5 tsp Baking Powder

For the glaze:

120 g Confectioner's sugar , or Icing Sugar
1/2 tsp Orange Zest
40 ml Orange Juice

Instructions

Preheat oven at 175 degrees Celcius for 10 minutes. Prepare and line an 8-inch round pan.
Mix together the all-purpose flour, baking powder, and salt.
Using a hand mixer, cream the sugar and the eggs until it is pale and light, approximately 2 minutes.
Add the yogurt and give it a good whisk. Then add the vanilla extract and mix.
Using a spatula, fold in the flour mixture until completely incorporated.
Finally, pour the melted butter in and mix it with the spatula. The batter should be smooth and shiny.
Transfer the cake batter to the prepared pan. Bake for 30 minutes or until a toothpick inserted comes out clean.
Remove from the oven and let it cool in the pan till completely cool. Slice, drizzle the orange glaze (recipe follows) and serve!

The Glaze:

Zest an orange with a Microplane grater or a regular small hole grater. Extract the juice from the same orange.
Mix together the orange zest, juice and the sugar. Use it immediately.

Notes

Yogurt: If thick yogurt isn't available, line a mesh strainer with cheesecloth and let store-bought curd stand for 30 minutes. The same goes for homemade curd made with homogenised milk. If you make curd with unpasturized whole-milk, the resulting curd will be thinner. You might have to strain it for more time. See the detailed description in the post.
Melted Butter: To get 130 ml melted butter, approximately 140g solid butter would do. Melt in a small pan in medium heat. When only a few small bit is left, remove the pan from heat, it will melt away. Please note, the weight of the butter depends on the fat content and how cold the butter is, so you might need more than 140g of butter.
Line the sides and bottom of the pan with parchment paper. When the cake has completely cooled down, run the sides of the pan with a knife. Then flip the cake on a plate, it should easily slide out.
Storage: The un-glazed cake can be stored in room temperature for 2 days. It will be over before that.

Nutrition