Two questions regarding this yogurt cake:

M

marilynfl

Moderator
I'd like to make this without having to stop first at the store. In my frig is a large tub of Fage's Fat-Free yogurt. I just ran out of vegetable oil and only have a fruity olive oil and peanut oil. So that's two key ingredients that are off.

What should I do to compensate? Or have I already lost the integrity of this cake? I do have heavy cream.

PS: I plan to coat it with strawberry jam and, of course...sliced almonds!

Gâteau au Yaourt (Yogurt Cake) first pubished on Chocolate and Zucchini

Serves 12

1 cup of whole milk plain unsweetened yogurt

2 eggs (or egg substitute)

1 cup sugar

2 cups all-purpose flour

1/2 cup vegetable oil

1 TBSP baking powder

1 TBSP light rum

1 tsp vanilla extract

Preheat the oven to 350° F. Butter and flour a round ten-inch cake pan. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, and flour. Add in the oil, baking powder, rum and vanilla and mix again. The batter may not quite absorb all the liquid, but that's okay -- don't overwork it. Pour the batter into prepared cake pan and bake for 45 minutes, until the top is golden brown and a toothpick comes out clean. Let stand for ten minutes, then turn out onto a rack to cool.

 
If it were me I would use a generous 3/4C of your ygurt and a scant 1/4 C heavy cream...

Not sure about the oil. Maybe use the olive oil and omit the rum? I think the strawberries and almonds would work with that!

Cake sounds good, can't wait to hear about it.

 
Here's my take: I think you can sub the yogurt in the recipe with the low fat yogurt you have

but I'm very unsure about the olive oil. I never use olive oil in cakes because I don't like the olive taste in my cakes. The only time I use olive oil for baking is when I make spanakopita (Greek pie dough). Then again, I have a friend who uses olive oil in cakes and think it's great. (I'm picky when it comes to cakes *LOL*)
I would definitely not use the peanut oil in this recipe because the taste (and smell) is too strong for cake batters.It will outdo all the other ingredients.

 
marilyn, this is my "go-to" quick cake---I love it and it is very forgiving. You could even use

melted margarine or butter. I like Barbara's suggestion of the yogurt/cream mixture, and I would add a scant 1/2 c of olive oil. It sounds like it's a lighter olive oil, or maybe 1/2 and 1/2 mix of the oils. I don't think this cake really needs a whole 1/2 cup of oil and I have made it with less. I like to use the yogurt cup as measure like they do in France. Makes me feel "Francy".

 
You could strain the yogurt and replace the amount of liquid with the cream--like the idea of Olive

oil with a yogurt cake.

 
sometimes a light streusel, or just cinnamon sugar or if I put lemon and poppyseed in it, leave it

plain, and just some sliced almonds(oh marilyn)and a sprinkle of white sugar is really nice too. It's a really nice quick cake to make and serve plain with fruit or sauce. Throw in some of your blueberries or blackberries and it's great.

 
Thanks all. I combined all your suggestions and the cake worked

...not as "light as angel-food cake" as some online reviews said, but my Moyns probably caused that. It's a heavy-crumb...heavier than a genoise or a box cake. But in a good way. I found myself picking up the remaining crumbs with fingertips afterward.

Went with:
7/8 C fat-free yogurt (that's all that was left)
(tried to drain, but it didn't work very well. Might be because of the thickeners used)
1/8 C heavy cream
1/3 C Frantoia olive oil
2 tsp baking powder (quite a few reviews mentioned bitter or metallic taste using the 1 TBL.)
1 slopping TBL of Amaretto (instead of rum)

Used a 6-pronged chocolate breaker to pierce the warm cake and brushed on more Amaretto using a slick silicon brush MargCDN generously sent. Then spread home-made low sugar strawberry jam and toasted almond slices. Cut out a slab and immediately took the rest of the cake to the library to avoid temptation.

Now I'm wishing I hadn't.

 
You must log in or register to reply here.
Back
Top