Gateau au Yaourt

When life is at a whirlwind pace, stress mounting and I feel myself coming unglued -- I seem to find the most safety and solace with a mixing bowl, some flour/sugar concoction and the heat of our perfectly calibrated oven. The timer says ‘ding’ and I’m racing down the hall to meet my newest golden-crusted friend. Sometimes, it’s a disaster and too doughy and charred on the outside, but often – it is something delicious and just right.

On such a hairy Saturday, in between writing 100 page tomes about students and art education and trips to the coffee shop, sipping tea, gym, laundry, renting a movie, pre-Spring doldrums – I aimed to create a delicious wheat bread… Sadly, my bread was a total bust – a brick log with raisins and a squishy, glutenous center – nowhere close to the tender loaf my recipe promised . . . In an effort to keep a little more healthy, I have been trying to channel my baking/cooking experiences into content – meals – not so many desserts… But, being that my bread was such a failure and desiring that quick fix satisfaction of deftly pulling something friendly out of an oven, I went back to an old stand-by – my favorite cake – gateau au yaourt. It’s not even chocolate and I’m still labeling it my favorite – that’s troubling me, even as I write the words . . . I’ll carry on though. Sublime and simple – it’s just what a rainy afternoon called for. That and a spa treatment, but eh, I work with what I got. Plus, eating one of these little babies in the tub, with an avocado mask, is strictly a pleasure of the home life.

Gateau au Yaourt
(French Yogurt Cake – I flailed in French class, but I channel my inner Francophile Fantasy every time I eat this cake)
2 c flour
1 tsp baking powder
1/2 tsp salt
1 c sugar
1/3 cup oil
4 oz plain soy yogurt
1/2 c non-dairy milk
1 1/2 tsps apple cider or white vinegar
1/2 tsp vanilla extract
1/2 tsp almond extract


Combine the non-dairy milk and vinegar in a medium bowl, let stand 10 minutes to curdle. Add oil, yogurt and flavorings.

In a larger bowl, mix together flour, baking soda, salt, and sugar. Add wet ingredients to dry, mix well.

Pour into prepared pan or cupcake tins and bake at 350 until cake springs back when poked (aprox. 10 minutes)

It's good served with fresh berries or fruits or plain with a cup of black tea. Delicious and satisfying for breakfast with a pear!

1 comment:

  1. vtrcks afraid mrrj chua laudable javascript phase barcelona petty leader subtopic
    semelokertes marchimundui