FRENCH YOGURT CAKE

Those last couple of weeks of the kiddos’ summer—holidays over and school on the horizon.  What to do for a bit of entertainment?  This easy and delicious dessert, Gâteau au Yaourt, is actually taught in French elementary schools as an applied math lesson—using the yogurt pot to measure.  Unlike many French desserts, this is unfussy, unfancy and unfrosted.  A nice light texture, perhaps not as sweet as expected—but with a swirl of strawberry syrup and a dollop of sour cream sweetened with brown sugar, this is a real winner!

• one 5 oz jar whole milk vanilla yogurt
• 3 large eggs, room temperature
• 2 jars sugar
• 3 jars flour
• 2 tsp baking powder
• 1 jar vegetable oil

Add the jar of yogurt to bowl, then wash and dry jar.  Add the eggs to yogurt and whisk until thoroughly combined.  Using the empty dry jar, add 2 jars of sugar and whisk well. Whisk in 3 jars of flour and the baking powder.  To well mixed batter, add 1 jar of oil.  Whisk again until thoroughly mixed.  Butter a springform pan or 9” pie plate and line with parchment paper.  Pour batter into pan—bake in preheated 350’ oven for about 30 minutes, or until toothpick inserted in center comes out clean.

The Kitchen Hive