My French friend Christèle was kind enough to share her recipe for gâteau au yaourt. I have adapted it here to be allergen-free, but it doesn’t suffer one bit. The beauty of this recipe is in its simplicity. It is easy, fast, and clean. You use the yogurt container (called “measure” in the recipe) as a measuring tool. Feel free to experiment with adding additional flavors to this cake, such as lemon or orange zest, or more rum, brandy, or cardamom. It’s a great basic template to play with.
Recipe information
Yield
makes 1 9 by 5-inch cake
Ingredients
Preparation
Step 1
Preheat the oven to 350°F. Grease a 9 by 5-inch loaf pan and sprinkle with a little flour mix, tapping out any extra.
Step 2
In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, adding them one at a time in the order listed above, beating on medium speed after each addition. Beat until smooth, about 1 minute. Pour into the loaf pan and bake in the center of the oven for about 1 hour and 10 minutes, or until the top is a lovely golden color and a toothpick inserted into the center comes out dry. Rotate the pan halfway through the baking time.
Step 3
Let cool completely in the pan on a cooling rack before turning out. Slice with a sharp serrated knife.
