![\"yoghurt](\"https:\/\/54leacock.ca\/wordpress\/wp-content\/uploads\/2008\/yogcake2.jpg\" "\\"yoghurt")
<\/p>\npreparation time: 20 minutes
\ncooking time: 45 minutes
\nemergency contact: camille<\/p>\n
<\/p>\n
This is a perfect lazy person’s recipe, modified only slightly from chocolateandzucchini.com<\/a>. 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.<\/p>\n <\/p>\n eggs – 2 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 rack 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 … Continue reading
\nwhole milk yoghurt – 1 cup (250 mL or 2 regular “small” tubs)
\nsugar – 1 cup (2 tubs)
\nvegetable oil – 1\/2 cup (1 tub)
\nall-purpose flour – 2 cups (4 tubs)
\nbaking powder – 1 Tbsp
\nvanilla extract or paste – 1 Tbsp
\nrum – 1 Tbsp
\nextras – blueberries, raspberries, orange zest, etc.\n<\/p><\/blockquote>\n![](\"https:\/\/54leacock.ca\/wordpress\/wp-content\/uploads\/2008\/yogcake.jpg\")
g\u00e2teau au yaourt cooling<\/span><\/a> to cool.<\/p>\n","protected":false},"excerpt":{"rendered":"