Gâteau au Yaourt

Method

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1. Heat the oven to 180°C / 350°F and butter and flour a 22 cm cake tin.

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2. Tip the yogurt into a bowl and keep the pot — it is the measure for everything else.

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3. Beat in the sugar and the eggs, one at a time, until smooth.

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4. Add the oil, vanilla, lemon zest and salt.

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5. Fold in the flour and baking powder until just combined. Do not beat it — overworking makes it tough.

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6. Pour into the tin and level the top.

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7. Bake 40 minutes, until risen, golden and a skewer comes out clean. Cool 10 minutes in the tin before turning out.

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Chef’s Tips

• The pot is the measure. That is the recipe.
• Oil, not butter — it stays moist for days.
• Fold the flour in; do not beat it.

Pairing Suggestions

• Stewed fruit
• A cup of tea
• Crème fraîche

Storage & Reheating

Four days in a tin and it improves on day two. It freezes for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.