This week’s back of fridge recipe is my grandmother’s yoghurt cake. Yoghurt is one of those fridge staples that is brilliantly versatile. Yet, UK households collectively throw away around 1, 200,000 pots of the stuff every year!
Being French, my grandmère always had a yoghurt cake in the oven. Her gâteau au yaourt was lovely and spongy. She’d dip it into her coffee or morning tea, and I’ve often found myself doing the same in the years since. There are few French people who don’t know how to make one of these cakes. Probably because it’s such a simple recipe to remember. All you need is a pot of yoghurt (plain is usually best), which you then use to measure out the other ingredients. There’s no need for weighing scales! Throw it all into a bowl, mix it up, oven, done.
This is best achieved with small, individual yoghurt pots, but if you’ve got some left in the bottom of a larger tub, use a pen to mark out how much you have, then use that as a guide when measuring your other ingredients. If you’ve got substantially more than 100g of yoghurt, scale up the eggs and baking powder accordingly. I’ve stuck with the basic, traditional recipe here, but if you’ve got it, you can also add lemon zest or vanilla extract, or even chopped fresh fruit, such as apples, plums or apricots.
1 pot yoghurt (roughly 100g)
2 pots caster sugar
3 pots plain flour
1 teaspoon baking powder
1 pot vegetable oil
Preheat the oven to 190ºC/375ºF. Grease and line a 1-litre loaf tin.
Empty the yoghurt into a mixing bowl, then use the pot to measure out and add the sugar and flour. Add the baking powder and stir well. Pour in the oil, then crack in the eggs and beat well.
Transfer the mixture to the prepared loaf tin, then place in the hot oven for about 30 minutes, or until golden and risen. Turn out onto a wire rack to cool completely, then serve with a cup of tea.