Tuesday 3 April 2007
[Then standard deviation can also be applied to pâtisserie? – Yogurt and grapefruit cake]
Ask anyone from France what their favourite cake is and you’ll undeniably hear le gâteau au yaourt [yogurt cake].
It seems there is a common statement about this cake.
It might be the fact that we all learnt how to make it à l’école maternelle when we were 4 year old.
Gosh! That’s why French are good at cooking then!
Well, I’ll have to stop you right now. We, French people, are not that good at cooking – only people that love food are good at that and you don’t need to be French to love food, do you?
Totally unrelated, but after all, I might qualify as a good cook if that’s the *true* definition of a good cook :)
Ok, let’s go back to the cherished yogurt cake.
So, yes, it might be the fact that it’s the first cake we all learnt how to bake or it might also be that this cake has the best commitment to pleasure ratio.
A 5 year old (because when you’re 4, drawings can look pretty perplexing no matter how many kind things your parents said about it) drawing illustrates that in a nice way.
Anyway, after all these years, the gâteau au yaourt still is the number one choice for an instant fix.
Indeed as I was studying for one of my mid-term exams – you know, standard deviation, sample mean, UCL; just the random thing basically – I suddenly craved for something sweet.
No need to think twice, I was about to make a gâteau au yaourt.
But then, in a mood for procrastination, I decided to go for the most difficult twist: the citrus one, which mainly consist in juicing an orange, two lemons or whatever golden-coloured, juicy and tangy fruit (beautiful description of a citrus fruit by the way, hope you noticed) you’ve got on hands.
Gâteau au yaourt et au pamplemousse
This cake take less time to make that it takes to say “j’aime le gâteau au yaourt”.
It is the cake I always make whenever I don’t have much time – quick yet utterly delicious.
And the big bonus is that you can flavour it with anything: from vanilla to cinnamon, from banana to grapefruit.
Here I went for the grapefruit option simply because… that was the only citrus I had at home. It gives a subtle and pleasurable tanginess. Hum, yum!
Yogurt and grapefruit cake
1/2 cup of yogurt
1 1/2 cups of plain flour
1 1/2 tsp baking powder
a pinch of salt
1 1/8 cups of caster sugar
3/8 cups of vegetable oil
zest and juice from one grapefruit
Preheat the oven to 180°C.
Line a 20cm springform tin with baking parchement.
Put the yogurt, flour, baking powder, salt and sugar in a large bowl. Mix in the oil and the eggs and add the grapefruit zest.
Put the mixture in the prepared tin and bake for 30-35 minutes or until a skewer inserted into the centre of the cake comes out just clean.
Drench with the reserved grapefruit juice.