I don’t really know anyone who doesn’t like cake- if I did I don’t think I would be friends with them!
It is easy to make the same cakes all the time because they are familiar or quick to do- maybe you don’t bake?
Either way I welcome you to a new world of cake!
This super- fast to make cake has become a welcome addition to my repertoire- basically because it looks and tastes like I have spent hours on it and it actually was in the oven in less than 10 minutes! It does take a little longer to bake, but it’s not as if you’re powering the oven yourself by bike. (Maybe you are- if so, send me a photo. I would love to see it!)
The addition if yoghurt in cake is a traditional thing in France. It is often a derivation of this cake which children are taught to make first; mainly because it is so easy and gets great results. In using yoghurt, the cake crumb is more tender, with a slightly sour edge which is welcome in a cake which benefits from not being too sweet. It also makes for a very moist cake- this will keep quite happily for a week. That’s if you can get it to last that long!
The polenta is not a traditionally French ingredient admittedly- but it gives a really interesting texture and grain. It also creates a lovely crust at the edges of the cake. This contrasts beautifully with the more squidgy, fudgy texture of the centre. It also means you can leave out the small amount if flour if someone is gluten intolerant- warning- the cake will be very crumbly if you do this but the syrup will help to bind it.
I usually use raspberries but feel free to use any soft fruit. Blueberries or blackberries work very well here-strawberries are no so good. They burst and meld with the cake, creating gorgeous pockets of flavour.
French-ish Raspberry & Yoghurt Cake
250ml Natural Plain Yoghurt (two small cartons)
250g Demerara Sugar
125ml Flavourless Oil- I use Sunflower
3 Eggs- preferably organic
80g Plain Flour
1 tbsp Baking Powder
200g Raspberries- fresh, but frozen is best at this time of year.
For the Sugar Syrup
2 tbsp Icing Sugar
75ml Warm Water
Preheat your oven to 190c. Grease and bottom line a 20cm cake tin.
Put all your ingredients in a bowl ( except the icing sugar). Mix thoroughly. Pour into the cake tin. Bake for 40-45 minutes- you will need to use a skewer to test that it is baked in the middle as polenta varies in absorbency. If the skewer comes out clean when pierced through the centre of the cake, it’s ready.
It really is that simple- as the recipe uses oil not butter, there is no need to cream the mixture or add the eggs gradually. If you are measuring the yoghurt from a larger pot, a good tip is to measure the oil first, then follow it with the yoghurt, it will just slip out without having to be scraped.
While the cake is still warm, pierce it all over with a skewer, especially around the rim, then mix the icing sugar with the warm water. Spoon this onto the cake while it is still in the tin, letting each spoon absorb before adding the next.
Allow to cool before turning out.
This is great with more natural yoghurt or, if you are feeling French, for breakfast with a strong black coffee.