Thursday, September 13, 2007

Gâteau au Yaourt

I hadn't baked anything for a very long time,in fact i hadn't made anything new,i just had lost some of that passion for discovering a new recipe,you could call it the end of winter slump.Last weekend most of Sydney was practically forced to stay home due to APEC,people were warned not to go near the CBD and by the footage shown on the news,nobody did,Sydney was a ghost town.

Going through Flickr contacts photos days earlier i saw a yoghurt cake made by Deborah, something light and easy to make on a lazy Sunday afternoon.The recipe is from Chocolates and Zuchhini which i learnt has just released a cookbook.And i learned it is one of the first recipes used by French children when they first learn to cook.It's light and moist and very easy to make.

Gâteau au Yaourt
- 2 eggs- 250ml (1 cup)

whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)-

200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)

- 80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)

- 2 cups all-purpose flour (or 4 yogurt tubs)

- 1 1/2 teaspoon baking powder

- 1 teaspoon pure vanilla paste/extract

- 1 tablespoon light rum
Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

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