In the latest in our series of Recipes That Don’t Need Much Washing Up, we are delighted to introduce the joys of French yoghurt cake. Unbelievably quick and versatile, it uses store cupboard ingredients and is made with no tedious weighing out of ingredients ( and as someone who tends to measure by eye, it has upped my cake success rate no end).
This recipe makes enough for one loaf tin; double the measurements and it will fill a brownie tin nicely. You can use lemon or honey yoghurt as a variation, or add chocolate chips or dried raspberries; I like to add the zest of a lemon to the mix though, then make a lemon drizzle topping so it’s uber sharp and sticky.
Ingredients
1 pot of natural yogurt (about 125mls-ish)
2 pots of self raising flour
1 pot of white sugar
Half a pot of mild olive oil (or vegetable as it’s cheaper đ
3 large eggs
Zest of 1 lemon
For the crunchy lemon topping
50g (2 oz or tbsp) granulated sugar
Juice of ½ lemon
Preheat the oven t0 180 degrees and grease a 1lb (450g) loaf tin. I use those greaseproof paper liners as they are dead easy to get out, the cake can be given as a ready wrapped gift, and there is even less washing up.
Mix the dry ingredients together in a large bowl, then tip in the yoghurt, oil and eggs. Stir into a smooth batter, pour into the prepared tin and bake for 35 to 40 mins until golden and cooked through.
While the cake is still warm, poke lots of little holes into it with a cocktail skewer, then mix the lemon juice and granulated sugar together and pour over the top.
Lovely with either a cup of English Breakfast tea or an artisan tisane francaise đ
