
Recipe for Class 1A
Traditional French Yoghurt Cake (Gateau Au Yaourt)
Equipment
Large mixing bowl
Whisk
Spatula
2lb loaf tin
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Ingredients
200g granulated sugar
Zest of 1 lemon
2 large eggs
1 tsp vanilla extract
240g Greek yoghurt
120ml vegetable oil
250g plain flour
1tsp baking powder
½tsp fine salt
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Method
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Preheat the oven to 180C (350F). Grease and line a 2lb loaf tin.
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Add lemon zest to the sugar in a bowl and rub together until sugar is moist and lightly lemon coloured.
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Whisk eggs, sugar and vanilla extract until pale and light - approx. 1 minute.
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Add the Greek yoghurt and oil and whisk until combined.
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Sift in the flour, baking powder and salt. Fold together gently. A few lumps in the batter is fine.
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Pour the batter into the prepared tin and bake on the centre shelf for 50-55mins.
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Cool on wire rack for 10mins then remove from tin to cool completely.