Before one of my neighbors left for the summer, she gave me a few food items she couldn't finish in time before leaving. Besides various vegetables and tempeh, she gave me two big cartons of plain yogurt. I happen to love yogurt; I eat it nearly every day for snacks and sometimes dessert. I ate both containers in no time, mixing in lots of fresh fruit---mangoes and blueberries (a great combo), blackberries, and raspberries.
French yogurt cake, which is a simple traditional French cake. So for this weekend's barbeque I decided to try to make a yogurt cake, perhaps adding a twist to several different recipes. Besides Ina's recipe, I used two others for inspiration. One of them was a yogurt cake with lemon, and the other was a raspberry yogurt cake. Because I love fresh raspberries mixed into my yogurt, I knew they would also be good in the cake. I basically combined components from each recipe to make my own lemony, raspberry yogurt cake goodness.
Besides being beautiful, this cake was a cinch to make. I succumbed to my inner Nigella Lawson and "blitzed" the cake batter in the food processor; which makes this recipe to easy and less messy than having two different bowls. I didn't even bother defrosting the raspberries (I did use frozen; the store didn't have fresh that day).
With all the fruit, fat-free yogurt and healthy monounsaturated fats from the oil, I feel like this is a really healthy cake. As much as buttercream frosting is delicious, it's not so good for you, and even though this cake doesn't have a big gob of frosting on it, you won't miss it!
Gâteau au Yaourt à la Framboise (French Yogurt Cake with Raspberries)
1 cup unbleached granulated sugar
2 tsp lemon zest
1/2 cup plain, fat-free yogurt
1/4 tsp vanilla extract
1/2 cup canola or vegetable oil
1 1/2 cups unbleached all-purpose flour, plus more for dusting
2 tsp baking powder
1 1/2 cup raspberries (fresh or unthawed frozen)
2 lemons, juiced
1/2 cup powdered sugar
non-stick cooking spray
2. Grease and flour and 9x2-inch round cake pan.
3. Blend the sugar, lemon zest, yogurt, eggs, vanilla, and oil together in a medium bowl.
4. Whisk or sift together the flour, baking powder, and salt.
5. Blend the sifted dry ingredients with the wet ingredients until just combined. Alternatively, blend the wet ingredients in a food processor, then add the dry ingredients and pulse.
6. Pour half the batter in the pan, cover with half the raspberries, then repeat with the remaining batter and raspberries.
7. Bake 55-60 minutes, or until the cake is springy when pressed, the sides of the cake have slightly pulled away from the edge of the pan and a cake tester comes out clean. Allow to cool in the pan at least 20 minutes, then flip out so that the top side is showing.
8. Once the cake is cooled, blend the lemon juice with the powdered sugar to make a syrup and pour over the top of the cake. Allow the cake to absorb all the syrup.
- Servings per recipe: 10
- Per serving:
- Calories: 301
- Fat: 12.5 g
- Saturated fat: 2.6 g
- Cholesterol: 56 mg
- Sodium: 45 mg
- Carbohydrates: 43.9 g
- Fiber: 1.6 g
- Sugar: 27.7 g
- Protein: 4.5 g