In this book, I found a recipe for Yogourt Cake. I was intrigued so I gave it a whirl. Here ‘s the recipe.
1 cup plain yogourt (whole milk)
1 cup sugar
large pinch of sea salt
1 teaspoon vanilla extract
1\2 cup vegetable oil
2 large eggs
1 2\3 cups flour
1 1\2 teaspoons baking powder
1 teaspoon baking soda
Zest of one lemon
One 16-ounce can of apricots, drained and quartered
Preheat oven to 350 degrees F. Lightly oil a 10-inch round cake pan and line with parchment paper.
In a medium mixing bowl, combine yogourt, sugar, salt and vanilla, whisking until smooth. Add oil in a steady stream, whisking to combine. Add the eggs one-by-one, whisking to incorporate after each addition.
Sift together flour, baking powder and baking soda; add to yogourt mixture; whisk lightly to combine. Stir in lemon zest.
Transfer batter to cake pan; top with chopped apricots. Bake on center rack of oven for 45 minutes, until lightly brown and slightly risen. Toothpick in center should come out clean.
*Don`t put in airtight container as cake will get soggy.
Here is the results from my go at it. It turned out well, except I put it in an 8-inch round pan instead of 10-inch and it took about 10 extra minutes for the center to bake. It turned out a little more than “golden,” but it was still delish. In the book, the author says that this is what French children learn to cook when they’re like six or seven, so that tells me what level I am in the world of baking expertise. That’s OK, I can live with it. Julia Child had to start somewhere too, did she not?
Anyhow, here`s the final product! It turned out pretty well. As previously mentioned, I should have used a 10-inch round cake pan rather than an 8-inch round pan, so the texture was a bit “off .” Also, I think I would try it with pears next time.