Yogurt Cake: Gateau Au Yaourt
• 1 cup plain yogurt
• 1 c sugar
• Pinch of sea salt
• 1 tsp vanilla extract
• 1/2 c veggie oil
• 2 large eggs
• 1 1/2 c flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• Zest of 1 lemon
• One 16 ounce can of pears
• Brown sugar to sprinkle on top
Preheat oven to 350 degrees.
In mixing bowl, combine the yogurt, sugar, salt & vanilla. Whisk. Add oil in steady stream whisking.
Add eggs one at a time and whisk.
Sift together: flour, baking power and baking soda; add yogurt mixture.
Stir in lemon zest.
Transfer to 10-inch cake pan lined with parchment paper; top with chopped pears and sprinkle with brown sugar.
Bake 45 minutes. Store in foil.
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Source: 'Lunch In Paris'
• 1 c sugar
• Pinch of sea salt
• 1 tsp vanilla extract
• 1/2 c veggie oil
• 2 large eggs
• 1 1/2 c flour
• 1 1/2 tsp baking powder
• 1 tsp baking soda
• Zest of 1 lemon
• One 16 ounce can of pears
• Brown sugar to sprinkle on top
Preheat oven to 350 degrees.
In mixing bowl, combine the yogurt, sugar, salt & vanilla. Whisk. Add oil in steady stream whisking.
Add eggs one at a time and whisk.
Sift together: flour, baking power and baking soda; add yogurt mixture.
Stir in lemon zest.
Transfer to 10-inch cake pan lined with parchment paper; top with chopped pears and sprinkle with brown sugar.
Bake 45 minutes. Store in foil.
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Source: 'Lunch In Paris'
