Gâteau ou cake au yaourt

Chef Philippe’s selected yoghurt cake uses the emptied yoghurt pot to measure flour, sugar and grapeseed oil. Whole eggs and baking powder complete the batter, which is baked in a buttered and floured round mould.

Melted butter coats the inside of the mould, which is briefly chilled before flour is distributed over the surface. The excess flour is tipped out, leaving the mould lined for the cake.

Plain yoghurt is placed in a bowl, and its empty pot is rinsed and dried for measuring. Two pots of granulated sugar and two beaten whole eggs are stirred into the yoghurt until homogeneous.

Three pots of flour and one pot of grapeseed oil are added, with baking powder entering last. The batter is mixed smoothly, poured into the prepared mould and baked until the knife test indicates that it is cooked.

The cake is unmoulded while still hot and then cools on a rack before it is eaten. This selected version keeps its measured-pot batter plain, with yoghurt and grapeseed oil incorporated directly into the cake.