French “Gâteau au Yaourt” (A No-Measure Cake)
Super simple, all you need is a yoghurt pot and no scales to make this gateau au yaourt.
Servings: 8 servings
Ingredients
- 1 pot of natural yoghurt about 125ml
- 2 pots of self raising flour
- 1 pot of caster sugar
- Half a pot of vegetable oil or mild olive /coconut oil if you prefer - all will work
- 3 large free-range eggs
- Splash of vanilla essence
- Small pinch of salt
To decorate (optional):
- Whipped cream
- Fresh berries
- Icing sugar
Instructions
- Grease and line a 20cm (8-inch) round cake tin with non-stick baking paper. Preheat your oven to 175C Fan.
- In a large mixing bowl, whisk together the yoghurt, self-raising flour, caster sugar, vegetable oil, eggs, and vanilla extract until you have a smooth batter. Add a pinch of salt and whisk again.
- Pour into the prepared tin and bake for about 45 minutes - or until well risen, golden and a skewer inserted in the centre comes out clean (it can take up to 1 hour, depending on your oven, but I always like to check after 45 minutes to ensure it doesn’t overbake).
- Remove from the oven and leave to cool in the tin for 20 minutes before turning out onto a wire rack to finish cooling completely.
- This gateau is delicious as it is, but if you would like to decorate it: set the gateau onto a flat plate. Using a palette knife or the back of a spoon, generously spread with whipped cream on top. Decorate with fresh berries and dust with icing sugar. Enjoy!
Notes
I like to top with softly whipped cream and berries.