French Yogurt Cake
French yogurt cake, made with Greek yogurt and olive oil. So moist, soft and delicious. Just mix the batter and bake, an easy recipe that anyone can make!
Servings: 6 people
Calories: 445kcal
Ingredients
Berries
- 4 oz (120g) blackberries
- 4 oz (120g) raspberries
- 1 tablespoon lemon juice
- 1 tablespoon sugar
- powdered sugar for dusting
Cake Batter
- 3/4 cup Greek plain yogurt
- 3 large eggs
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1/2 cup extra virgin olive oil
Instructions
- Combine the blackberries, raspberries, lemon juice and sugar in a medium bowl and stir gently, so as not to mash up the berries but just lightly coat them. Cover and place in the fridge.
- Preheat the oven to 350°F (175°C) and grease a 9-inch (23 cm) springform pan.
- In a medium mixing bowl, whisk together the yogurt, eggs, sugar and vanilla. Add the flour, baking powder and salt and stir just until combined. Using a spatula, fold in the oil until you’re left with a batter that’s thick and shiny.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool for 10 minutes before removing it from the pan.
- To serve the cake, lightly dust the top with powdered sugar, mound the berries at the top of the cake.
- Cut the cake into slices and serve with whipped cream (optional).
Notes
Adapted from Food Network.
Nutrition
Serving: 6people | Calories: 445kcal | Carbohydrates: 57g | Protein: 9g | Fat: 20g | Saturated Fat: 3g | Cholesterol: 83mg | Sodium: 237mg | Fiber: 3g | Sugar: 29g