FRENCH YOGURT CAKE
Greek yoghurt and olive oil cake in France. A moist, tender, and delectable treat. It’s a simple recipe that anyone can make, and it only requires a few ingredients to make!
Olive oil and Greek yoghurt are used to make a traditional French yoghurt cake. It’s delicious because it’s so moist and soft. Simply combine the ingredients and bake, and you’ve got yourself a tasty treat on your hands!
One of my favorite cakes and baking recipes is this French Yogurt Cake from my oven. You don’t even need a hand or stand mixer for this recipe.
It’s only a matter of combining the ingredients in a bowl and baking them. The ultimate result is a beautiful and tasty yoghurt cake that you’ll want to make over and over.
DOES YOGURT ADD MOISTURE TO CAKES?
“Can I use yoghurt in baking?” and “What does yoghurt do in baking?” are frequently asked questions.
To answer, 81% of yoghurt is water, and 5% is fat, which is made from whole milk.
Consequently, the cake is moist because of the addition of moisture and fat from yoghurt. Always moist, a cake made with yoghurt never goes wrong. It’s always incredibly tender and moist and a total treat every time. You can use yoghurt to make cakes moist if you want to bake.
DID YOU KNOW THAT YOGURT CAKE IS HEALTHY?
Yoghurt and olive oil are the primary ingredients in yoghurt cake, making it a nutritious dessert option. As we all know, yoghurt is a great source of nutrients, and this recipe doesn’t use any butter.
Blackberries and raspberries are rich with antioxidants and are great for our overall health, making them an excellent choice for dessert.
Advice on making a cake out of yoghurt.
- Use a high-quality Greek yoghurt. The Greek Gods Plain Greek Yogurt was what I used. It’s best not to use low-fat or store-brand yoghurt because the final product will be less flavorful.
- Olive oil that is extra virgin. The flavor and moistness of the cake are enhanced by using high-quality olive oil—Pompeian Imported Organic Extra Virgin Olive Oil from the Pompeian brand (Full-Bodied Flavor).
- The best way to serve this cake is to let it sit for at least a day, but you can also serve it once it has cooled.
- At room temperature and tightly wrapped in plastic, keep it for a day or two in order to serve it. Before serving, decorate the cake with the berries. If desired, top with a big dollop of whipped cream.
Each dish of bread has only 445 calories.
- 115 g of raspberries
- 115 g of blackberries
- 1 tablespoon of sugar
- 1 tablespoon of lemon juice
- Powdered sugar
- 3 large eggs
- 2 ½ teaspoons of baking powder
- 1 ½ cup of all-purpose flour
- ¾ cup of Greek plain yoghurt
- ¾ cup of sugar
- 1 teaspoon of vanilla extract
- ½ cup of extra virgin olive oil
- ½ teaspoon of salt
- A medium bowl should be used to mix together the berries (blackberries, raspberries, lemon juice, sugar, and salt) in order to avoid crushing them. Refrigeration is the proper place for the covered dish.
- Grease a 9-inch (23-cm) springform pan and preheat the oven to 350°F (175°C).
- Mix the yoghurt, eggs, sugar, and vanilla in a medium basin. Stir just until combined the flour, baking powder, and salt.
- Fold in the oil with a spatula until you get a thick and shiny batter.
- For 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean, pour the batter into the pan. Bake until the toothpick is clean when it’s pulled out.
- Wait 10 minutes for the cake to cool down before you take it out of the pan.
- To serve, drizzle some powdered sugar over the top of the cake and arrange the berries on top.
- Slice the cake and top with whipped cream for a decadent dessert (optional).