This weekend, I made a version of this cake.
The basic idea is that you use a pot of yoghurt and then use the yoghurt pot to measure the other ingredients. It’s a really simple cake and you can gussy it up any way you fancy. I’ve seen it made with flavoured yoghurt and greek yoghurt whatever you have. I have never seen this cake in France. Tess tells me it exists and she makes it. She says it’s like fairy cakes here, the first baking experience children have, she made it with her grandma, with her English mother she made fairy cakes! Christelle has never mentioned it but then her mother is Italian!
Tess doesn’t really bake but this cake makes a regular appearance in her house because it is easy and adaptable, my holy grail for cake recipe! I’ve seen it made it with strawberry yoghurt and strawberries which is surprisingly good and I like a version with lemon greek yoghurt and lemon icing too. This is a Sunday, sort of cake, something you whip up on Sunday morning for after lunch pudding or afternoon tea, you make it plain or add stuff to it and it’s always good.
I didn’t have a small pot of yoghurt because I buy it in big pots so I used 150g as my yoghurt measure and scaled up and down from there.
150g plain yoghurt
300g caster sugar
450g plain flour
75g melted butter
1 teaspoon baking powder
1 teaspoon vanilla paste
150 grams blackberries
- Pre-heat oven to 200c (my oven runs very hot so I always go for 190C but it’s not going to make too much difference!)
- Grease a pan. I used mu usual round pan which is 8 inches I think
- Spread the blackberries in the bottom of the pan.
- Put all everything else in a mixing bowl and combine until you have a fairly stiff cake mix.
- Spread the cake mix into the pan and over the blackberries.
- Bake for about 35 to 40 minutes until a skewer inserted in the centre comes out clean.