My version of French Yogurt Cake with Cup Measurements is blended with almond flour and scented with orange blossom water. Made without the classic pot measurements, my recipe is easy to follow, quick to whip up, and a perfect everyday cake.
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There is something so effortlessly chic about being French. You know it, I know it, and the French certainly know it. They are so effortlessly chic they created a little everyday chic gateau…which is French for cake by the way…called Gateau Au Yaourt …..even their name for this cake sounds effortlessly chic. They claim this cake is so easy a child can bake it. It’s so effortless that all you need is a yogurt pot to measure the ingredients. You simply measure your ingredients out using this pot ratio, mix up and viola, cake.
Finally, a French Yogurt Cake with Cup Measurements!
It just so happens, I’m American, I’m not as effortlessly chic as our French friends, and our yogurts don’t come in pots. True, this cake is not so much about the measurements themselves as much as the ratios but those without pots simply have cups. I went and obtained such a dainty little French yogurt pot and figured out the measurements for you….then changed the recipe a bit….because…..after all….tis America.
You’ll Love my French Yogurt Cake with Cup Measurements!
My version of French Yogurt Cake is blended with almond flour and all purpose flour for beautiful texture, moisture and taste. It has less sugar than your typical yogurt cake, using orange zest rubbed in the sugar to enhance flavor and brightness. Now, to the elegant bit….the batter is scented with orange blossom water. Orange blossom water is a beautiful, fragrant little secret of the baking world. It lightly perfumes this cake with a wispy aromas of spring, fresh blossoms, and orange without overpowering the batter. You can find orange blossom water at many chain grocery stores in the international isle, at middle eastern or Indian grocery stores, or online. For yogurt, I chose Icelandic skyr because it’s thick and tangy and creamy. You can, alternatively, use Greek yogurt.
My French Yogurt Cake is different from your typical Gateau Au Yaourt because it’s folded with whipped egg whites. This brings extra lift and lightness to the cake. Don’t worry, the cake only calls for 3 eggs, so whipping 3 whites takes a whisk, a bowl, and less than five minutes of arm muscles. Nonetheless, this cake comes together incredibly quickly and still maintains it’s effortless French chic qualities.
Just like my Just about Judi’s Blueberry Coffee Cake, Petite Hiwaij Walnut Coffee Cakes and Busy Mamma Banana Bread, French Yogurt Cake with Cup Measurements is perfect as an everyday cake you keep tucked up in your cupboard to have alongside your afternoon tea, an afterschool snack for your kiddos, or offered to an impromptu guest. I invite you to bake up my French Yogurt Cake and be effortlessly chic with cup measurements. Bon Appetit!
A Very Important Note!
PS – I found this cake to improve with age! Freshly baked it has a very faint orange flavor, whereas on day two and three it really becomes absolutely divine! My suggestion is to bake it a day before you plan to enjoy it!
French Yogurt Cake with Cup Measurements
Ingredients
- 3 large eggs seperated at room temperature (see note)
- ½ cup + 3 tablespoons white granulated sugar
- 1 heaping teaspoon orange zest
- 1 teaspoon vanilla extract
- 1½ teaspoon orange blossom water
- ½ cup skyr or Greek yogurt
- ¾ cup avocado oil (see note)
- 1 cup + 2 tablespoon almond flour (120g)
- 1 cup + 2 tablespoon all purpose flour (136g)
- ⅛ teaspoon table salt
- 1½ teaspoon baking power
- sliced almonds to top cake
Instructions
- Preheat the oven to 350 °F
- Spray a 8×4.5 loaf pan with baking spray, place the loaf pan on a cookie sheet and set aside.
- In a medium sized bowl, whisk the egg whites until glossy and semi stiff peaks. Set aside.
- Add the sugar and orange zest to a large bowl. Use your fingers to rub and fully incorporate the zest into the sugar. (This will ensure the orange oils permeate the sugar and it will give the cake wonderful flavor)
- Add the egg yolks, the vanilla and orange blossom water and whisk well until all are fully incorporated.
- Add the skyr and whisk until fully incorporated.
- Add the avocado oil and whisk until fully incorporated.
- Add the almond flour, all purpose flour, table salt, and baking powder and whisk until there are no streaks of dry ingredients remaining.
- Using a spatula (meant for baking), carefully fold the whipped egg whites into the batter. Be gentle and do not deflate the egg white. Carefully fold until no white streaks are present.
- Pour the batter into the prepared loaf pan and use the spatula to gently level the top of the cake. Scatter the top of the cake with sliced almonds.
- Place the loaf pan (with cookie sheet) in the oven and bake for 30 minutes. At this point, if the cake is looking dark on top, lightly tent it with aluminum foil and continue baking for another 10-14 minutes, until a cake tester comes out clean.
- Remove the cake from the oven and allow to cool for 5 minutes before removing it from the loaf pan. Allow the cake to fully cool on a wire cooling rack with a thin cotton tea towel draped over it to ensure the moisture remains in the cake.
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