Tag Archives: french yogurt cake

whole grain grape jam yogurt cake

i tend to bake yogurt cakes two at a time.  they need to bake for about 1 hour in the oven, so i figure, i better make good use of the energy by filling the oven up as much as i can.  now this whole grain grape jam yogurt cake came about because i, uh, ran out of all sorts of things while whipping up the batter.  i came up short of AP flour and substituted with whole grain. lacking an additional 1/2 cup of sugar, i used homemade grape jam baked right into the batter to make up the difference.  fortunately, yogurt cakes are one of the more forgiving cakes out there, and with a little luck, it  came out allright! Continue reading

ispahan yogurt cake

i’m a big fan of mixing berries into yogurt cakes, and the other day, i started wondering about why i haven’t seen lychees incorporated into the batter of baked cakes?  that same day, k got back from toulouse with reports of having spotted ispahan flavored tea in the carrefour…and eureka! i decided to make an ispahan yogurt cake.

before starting, i took a look at pierre herme’s website and located his ispahan cake. the description mentions only  raspberry and rose flavors, no lychee — i wonder why?   if you click on his cake photo, a cross section pops up showing six studs of what appear to be raspberry or rose gelee inside, rather than the fruit directly.  dorie greenspan gives a recipe for pierre herme’s ispahan loaf cake in her latest book, around my french table; though her version uses fresh raspberries rather than the gelee.  i must get my hands on a loaf the next time i’m in paris to figure out what’s going on inside.

at any rate, i decided to make my version with lychees and all.  i thought it came out well for an initial trial experiment — fragrant, exotic.   i’m thinking next time, i might do a version in which the cake is raspberry flavored with rose gelee baked inside instead.

and yes, lychees can be incorporated into cake batter.  they bake quite well, remaining rather plump and moist when protected inside layers of cake.

Ispahan Yogurt Cake v. 1.0
(makes 1 nine inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Rose Syrup 2 tbsp; PH recommends the Monin brand, which can be found online or at many coffee supply shops
Rose Essence 1/2 tsp; i purchased mine at Sur La Table
Fruit
Fresh Raspberries 1/2 cup
Fresh or Canned Lychees 12-15 lychees (about half a can)
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Pour 1/3 of the batter into cake pan, layer raspberries and lychees into the batter, keeping them away from the edges.  Pour 1/3 of batter above the fruit, and lay down another layer of fruit into the batter.  Finally pour the remaining batter on top to cover all the fruit.
  6. Bake at 350º F for about 1 hour or until a toothpick inserted into the cake comes out clean.
  7. Let cool for 10 – 20 minutes before taking the cake out of the pan (you’ll get a fantastic whiff of rose scent when the cake pops out of the pan!)

a stone fruit yogurt cake

you could say that i was in the mood for making a massive loaf cake.  rather than make 2 cakes in 2 separate loaf pans, i used my 5×12 inch bread pan.  i decided to layer the bottom of the cake with sliced apricots, pluots and peaches.  kind of like making a tea cake version of a tarte tatin, except that the large hump on the top side of the cake rather foiled my plans when i flipped the cake over. i think in the future,  i’ll either fold the fruit directly into the batter or place it on top.  you live and you learn.

this time around i started with dorie greenspan’s recipe for yogurt cake.  it is similar to the other yogurt cakes i’ve made in the past with the key exception that she recommends using ground almonds for about 1/3 of the normal flour content.  lacking almonds on hand to ground, i used finely ground almond flour (for making macarons) instead.  i thought it resulted in a tighter and more compact crumb.

A Stone Fruit Yogurt Cake
(makes one 12 inch loaf; halve for a more normal sized loaf)

AP Flour 2 cups
Almond Flour 1 cup
Baking powder 1 tbsp
Salt 1 tsp
Sugar 1 ½ cups
Plain yogurt 1 cup
Eggs 3 large ones
Vanilla 1 tsp
Canola Oil 1 cup
Stone Fruit (peaches, apricots, plums, pluots) 3 medium sized fruits, washed, sliced and pitted
  1. Preheat oven to 350ºF.  Butter and flour loaf pan.  If you intend on putting fruit on the bottom of your cake, i’d recommend lining the bottom of your pan with parchment paper (which i neglected to do, resulting in some of the fruits sticking to the pan when removed).
  2. *Whisk together flour, almond flour, baking powder, salt and sugar.
  3. Add in yogurt, eggs, vanilla, and canola oil.  Mix by hand or on lowest mixer speed until well combined.
  4. *If you intend on layering the bottom of your pan with fruit, i’d recommend placing the fruit in first before starting your cake batter.  If you want the fruit in the batter, I’d toss the fruit with a bit of flour (just to coat it), and then gently fold into your batter.  You can also place the sliced fruit on top of the batter after pouring it into the pan — though my guess is that some of it will likely sink into the batter.
  5. Pour batter into pan and bake for 1 hour (a regular sized loaf will take 10 minutes or so less time).  When the cake is ready, you will notice that the sides of the cake have come away from the sides of the pan.
  6. Remove from oven and wait 5 minutes before unmolding to cool on rack.

english breakfast tea yogurt cake with berries

i wish you could smell this! of the four yogurt cakes that i made, the english breakfast tea yogurt cake with berries is by far my favorite. i found the scent so intoxicating; it smelled not surprisingly like tea — not brewed tea but dried tea leaves prior to brewing, like that first whiff you get when pop open a cannister of high quality loose leaf teas.  combined with the baked raspberries and blackberries releasing their fragrances and the fresh out of the oven smell of baked goods in general, i was somewhere between being in scent heaven and being a deranged being who sniffed at cake every few minutes.

but enough waxing on cake aromas…here’s the recipe for my little english breakfast tea yogurt cake experiment:

English Breakfast Tea Yogurt Cake with Berries
(one 3 inch x 9 inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
English Breakfast Tea Powder 2 tbsp  (take 2 tbsp of english breakfast tea and grind it into a fine powder in a coffee grinder or food processor)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Fresh or Frozen Berries 1 cup [I used a mix of raspberries and blackberries]
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Rum 1 tsp
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients EXCEPT berries in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Place berries in a bowl and sprinkle with a bit of flour.  This helps prevent them from sinking to the bottom.  Then, add the berries to the batter and gently fold in with a rubber spatula.
  6. Pour into cake pan and bake at 350º F for about 45 minutes – 65 minutes or until a toothpick insert into the cake comes out clean. [Note: if you’re using frozen berries, the bake time will be closer to 65 minutes. the bake time for using fresh berries is a bit shorter.]
  7. Let cool for 10 minutes before taking the cake out of the pan.

earl grey chocolate chip yogurt cake

i got so carried away with making yogurt cakes that i made another one that was earl grey flavored with chocolate chips. my one criticism of the maple yogurt cake is that the maple flavour was a bit too subtle.   i wanted something with an intense flavour; i wanted to be able to smell earl grey in the cake and taste it as soon as my tongue hit the cake.  to this effect, i added in 2 tbsp of ground earl grey tea powder, which turned out to be just the right amount for the effect i wanted.

i think i’ll make this cake again for my friend C, who is visiting from philly tomorrow…brave soul braving the snow.

Earl Grey & Chocolate Chip Yogurt Cake
(one 3 inch x 9 inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
Earl Grey Tea Powder 2 tbsp  (take 2 tbsp of earl grey tea and grind it into a fine powder in a coffee grinder or food processor)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Chocolate Chips 1/3 cup
Wet Ingredients
Eggs 2 large ones
Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Vanilla Extract 1 tsp
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place all dry ingredients EXCEPT chocolate chips in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Add the chocolate chips to the batter and mix on the lowest speed until just evenly distributed.
  6. Pour into cake pan and bake at 350º F for 45-50 minutes or until a toothpick insert into the cake comes out clean.
  7. Let cool for 10 minutes before taking the cake out of the pan.

a maple french yogurt cake

 

i live by maple yogurt.  every week, i race to the dairy section at whole foods where i quickly clean out and stock up on maple flavored yogurt.  i won’t tell you which brand i buy because well, if i did, there wouldn’t be enough for me!  but it’s not hard to figure out.  there really are only a few brands at whole foods that make a maple flavoured yogurt.

now, the other day i got to wondering about what would happen if i took my favorite maple yogurt and made it into a cake.  pretty soon the wondering turned into experimentation as i found myself digging through my pantry for flour and sugar.  i substituted maple yogurt for plain yogurt and poured in an additional shot of maple syrup to a traditional french yogurt cake recipe.  yogurt cakes are a cinch to throw together — perfect for when you’re needing a cake in a jippy.

so how did it turn out?  baking yogurt completely erases all hints of yogurt acidity.  the resulting cake is moist on the inside with a slight hint of maple sweetness; i even got a crunchy crust fresh out of the oven, tho the crust mellows out after the cake has cooled.

A Maple French Yogurt Cake
(one 3 inch x 9 inch loaf cake)

Dry Ingredients
Flour 270 g (2 cups)
Sugar 180 g (slightly less than 1 cup)
Baking powder 1 ½ tsp
Baking soda ½ tsp
Wet Ingredients
Eggs 2 large ones
Maple Flavoured Yogurt 250 ml (1 cup)
Canola Oil 80 ml (1/3 cup)
Vanilla Extract 1 tsp
Maple Syrup 1 tbsp
  1. Butter and flour a loaf pan.  Set aside.  Pre-heat oven to 350ºF.
  2. Place the dry ingredients in a bowl and whisk together until evenly combined.
  3. Combine all wet ingredients in a separate bowl.
  4. With the mixer set at the lowest speed (you can mix by hand as well), slowly pour in all the wet ingredients.  Beat together until just combined. Do not overmix or else the cake will become chewy.
  5. Pour into cake pan and bake at 350º F for 45-50 minutes or until a toothpick insert into the cake comes out clean.
  6. Let cool for 10 minutes before taking the cake out of the pan.