Gâteau au yaourt (translates to Yoghurt Cake in English) is a style common to those in France. The yoghurt produces a moist and light cake; which provides the baker with a batter perfect for other additions such as zests, berries, nuts or fruit. In France, it is common to have a plain yoghurt cake with a lemon glaze. This version, however, incorporates little bits of apple which complements the lightness of the cake. You will notice that I used different types of flour for my cake and that's just because I ran out of each. So, I'd recommend using plain flour, or if not use your preferred choice, such as wholemeal, and I assure you it won't impact your cake.
I was extremely excited to make my first French Yoghurt Cake because it entails a special way to prepare the cake. It's a tradition for the French, really. They get the yoghurt pot, empty its contents, and reserve it to measure the rest of the ingredients! C'est très mignon, non?
1 pot of plain natural yoghurt (I used 170g capacity)
1 pot of plain flour
1 pot of plain self-raising flour
1 pot of wholemeal self-raising flour
1 tsp baking powder
1 1/2 pots of light brown sugar
1/2 pot of vegetable oil
2 green apples, diced thinly
2 1/2 tsp vanilla essence (or 1.5 vanilla extract)
Peel, quarter and dice the apples into small and thin cubes. Preheat your oven to 170 degrees fan-forced and prepare a loaf tin for cakes. Empty the contents of a yoghurt pot into a bowl; reserve the pot to measure the following ingredients. With a whisk, mix together the yoghurt with the sugar and eggs until smooth. Sift over the flour (or flours) and the baking powder. Mix with a wooden spoon until smooth. Pour the vanilla in and mix lightly; then put the apples in too and fold them gently through. Pour the batter into the prepared tin and bake in the oven for around 1 hour. Test with a skewer, then cool completely on a wire rack.