THE CLASSIC YOGURT CAKE (YOGHURT POT)
The traditional yogurt cake is a French marvel. It is a super moist, economical cake, without butter.
If you are unfamiliar with this basic French cake, I suggest you learn how to make it.
It is magnificent as it is, plain, just flavored with vanilla. And in addition, you will use it to make many variations, like here with apricots.
No need for scales to measure ingredients. It is the yogurt pot, which serves as a measure.
It must therefore be washed after emptying the yogurt.
1 pot of yogurt = 125 ml = ½ cup of American measure
Apricot Yogurt Cake Ingredients
The base :
1 pot of yoghurt, 2 pots of sugar, 3 large eggs, 3 pots of flour, 1 packet of baking powder, ½ pot of oil.
A few apricots cut in half if small or sliced.
Yogurt :
You can put a plain yogurt, like Greek yogurt or another less thick yogurt.
If you prefer, use a flavored yogurt: apricot for example, vanilla or whatever you prefer!
The oil:
Just like yogurt, oil makes ultra moist cakes.
Preheat and use a neutral vegetable oil.
But that’s just a matter of preference! If you like the taste of olive oil in your cakes (or another flavored oil), it’s not forbidden!
Apricots:
It is important to use very ripe and tasty apricots.
I made this cake in the summer, before I went on vacation, but I didn’t have time to publish the recipe.
My apricot tree was very generous, as usual. Neighbors and friends, squirrels and my little family, everyone had a blast!
I also made jams, clafoutis and froze a lot of the apricots (halved and pitted).
Out of season, you can make this cake with apricots in frozen pieces (or store-frozen), canned, in syrup, or even with apricots.
rehydrated dried apricots.
The apricots give a slightly tart taste to the cake!
