French Yogurt Cake
I found these cute French Yogurt Cakes on My Cookbook Addiction, and knew I had to try out this recipe. What is about French desserts and how cute and elegant they always look? This cake looked pretty as a picture.
I opted to skip the glaze and only make the cake. It was like making a quick bread: very simple to throw together.
The cake was light and not too sweet. I did feel that it was quite oily to the touch. While there is only 1/2 cup of oil, I think the oil from the ground almonds made it too oily. This wasn't my favorite recipes, but it wasn't bad either. I just didn't think it tasted as wonderful as it looked.
French Yogurt Cake (Adapted from My Cookbook Addiction)
- 1 cup all-purpose flour
- 1/2 cup ground almonds
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup sugar
- Grated zest of 1 lemon
- 1/2 cup plain yogurt
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- 1/2 cup flavorless oil
- Center a rack in the oven and preheat the oven to 350 degrees F.
Generously butter an 81/2-x-41/2-inch loaf pan and place the pan on a
baking sheet. (I used a 7 x 3 loaf pan)
- Whisk together the flour, ground almonds, baking powder and salt.
the sugar and zest in a medium bowl and, with your fingertips, rub the
zest into the sugar until the sugar is moist and aromatic. Add the
yogurt, eggs and vanilla and whisking vigorously until the mixture is
very well blended. Still whisking, add the dry ingredients, then switch
to a large rubber spatula and fold in the oil. You'll have a thick,
smooth batter with a slight sheen. Scrape the batter into the pan and
smooth the top.
- Bake for 50 to 55 minutes, or until the
cake begins to come away from the sides of the pan; it should be golden
brown and a thin knife inserted into the center will come out clean.
Transfer the pan to a rack and cool for 5 minutes, then run a blunt
knife between the cake and the sides of the pan. Unmold, and cool to
room temperature right side up on the rack.