Rollercoaster Mum: National Baking Week - Super Easy Yoghurt Cake

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Tuesday, 15 October 2013

National Baking Week - Super Easy Yoghurt Cake

Now I'm not much of a baker to be honest. I can bake a basic cake or a banana loaf but they often don't turn out quite right. I'm also not that great at baking with the kids - too much of a control freak to just let them get on with it! I found this recipe in a book called 'French Children Don't Throw Food' by Pamela Druckerman and it has encouraged me to get them to do a bit more baking (although I still don't let go as much as those French mothers!) So in honour of National Baking Week I thought I would share.

The idea is that the cake is so simple that even little kids can bake it more or less on their own. The yoghurt tub is used to measure out the ingredients so it is super easy for them. We have always added fruit to ours so far - we have tried raspberries, cherries and blackberries amongst others. Although it can turn out a little heavy because of the yoghurt it doesn't feel too unhealthy either. Definitely worth giving a go!

Yoghurt Cake (or Gateau au Yaourt)

2 tubs plain whole milk yoghurt (indiv. portion tubs about 175g) - we have used greek yoghurt
2 eggs
2 tubs sugar (or just 1, depending on taste) - we use about 1.5
1 tspn vanilla essence
just under 1 tub vegetable oil - we just use sunflower oil
4 tubs plain flour
1.5 tspn baking powder
1 or tubs of added ingredients - fruit, chocolate - you can try all sorts (optional)

Preheat oven to 190 degrees (gas mark 5 ) Use veg oil to grease a 9 inch round pan or loaf tin.

Gently combine the yoghurt, eggs, sugar, vanilla and oil. In a separate bowl mix the flour and baking powder. Add the dry ingredients to the wet ingredients. Mix gently until the ingredients are combined, but don't over mix. You can add 2 tubs frozen or fresh berries, a tub of chocolate chips or any flavouring you like. Cook for 35 minutes, then 5 minutes more if it doesn't pass the skewer test. It should be almost crispy on the outside but springy on the inside. Let it cool. Delicious served slightly warm with a cuppa and a dollop of greek yoghurt.

Here is a pic of the one we made with the cherries:
Cherry cake and other produce from the Cherry Harvest

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