This cake is simple to make, so ridiculously simple. With only one and a half hours of preparation and baking time, it's almost faster to make this cake at home than to go out to the bakery. It's also very light, with an airy texture akin to a chiffon cake.
Gâteau au Yaourt
Adapted from this recipe and various other sources
Ingredients
2 large eggs
160 g caster sugar
80 ml canola or other flavourless vegetable oil
3/4 tbs dark brown sugar
1 tbs pineapple juice, at room temperature
1 tsp vanilla essence
1/8 tsp almond or rum essence
250 g plain flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/16 tsp salt
Preheat oven to 180°C. If using a metal cake pan, line it with parchment paper; for a silicone cake pan, dust the pan lightly with flour.
In a large mixing bowl, gradually mix the caster sugar into the yoghurt until homogeneous. Gently stir in the eggs and oil.
In a small bowl, dissolve the dark brown sugar in pineapple juice. Stir in vanilla and almond essences. Incorporate into the yoghurt mixture.
Separately, sift together the flour, baking powder, baking soda and salt. Sprinkle the flour mixture over the wet mixture; fold gently until just combined. Do not over-mix.
Carefully pour the batter into the cake pan. Bake for 30-35 minutes until golden brown. Allow the cake to rest at room temperature for 10 minutes, then transfer to a wire rack to cool completely.
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