Gâteau au yaourt

preparation time: 20 minutes
cooking time: 45 minutes
emergency contact: camille

This is a perfect lazy person’s recipe, modified only slightly from chocolateandzucchini.com. If you buy the yoghurt in two 125 mL or 4 oz tubs, you can use these to measure out all the rest of the ingredients, thus eliminating the need for Hazel’s rapidfire dishwashing services.

eggs – 2
whole milk yoghurt – 1 cup (250 mL or 2 regular “small” tubs)
sugar – 1 cup (2 tubs)
vegetable oil – 1/2 cup (1 tub)
all-purpose flour – 2 cups (4 tubs)
baking powder – 1 Tbsp
vanilla extract or paste – 1 Tbsp
rum – 1 Tbsp
extras – blueberries, raspberries, orange zest, etc.

Preheat the oven to 180C/350. Butter the sides of a round 10-inch cake pan (or equivalent). If you’re feeling professional, line the bottom with parchment paper. In a large mixing-bowl, gently combine the eggs, yoghurt, 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. Add extras (blueberries, raspberries, orange zest) if desired. Pour the batter into the pan and bake for 45 minutes, until the top is golden brown. Let stand for ten minutes, run a knife around to loosen, and turn out on a rackgâteau au yaourt cooling to cool.