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Hi all,
went to a fete a few weeks ago and bought some yummy raspbery, almond and yogurt cakes. have googled but not found a recipe and I thought someone here might have one. they were shaped liked cupcakes and the ingredients are:
unsalted butter
natural yogurt
eggs
plain flour
baking powder
almond meal
castor sugar
raspberries
flaked almonds
gosh , I am drooling just thinking about them. Hope someone has a recipe!:lol:
Gâteau au Yaourt Ã* la Framboise is what its traditionally called... as far as I know (which is french).
Because I'm lazy and I can't find my gastronomme here is a recipe I found:
Is this right? You could probably do them friand size if you like, just cook them for a shorter amount of time :):
Gâteau au Yaourt Ã* la Framboise
- 2 tubs of plain yogurt (one tub is 125 ml, the French standard, which amounts to 4 oz, or half a cup)
Use one of the empty tubs to measure out :
- 2 tubs of brown sugar
- 1/2 tub of oil
- 3 tubs of sifted flour
- 1/2 tub ground almonds (almond meal)
You will also need :
- 3 eggs
- 1 Tbsp (one packet) baking powder
- 300 g raspberries (fresh or frozen -- no need to thaw them if they're frozen)
Preheat the oven to 180°C (360°F). Copiously grease and flour a 9-inch (22 cm) round cake pan.
In a large mixing bowl, combine the yogurt, the oil and the sugar with a wooden spoon. Add the eggs, one at a time, stirring after each addition. In a medium bowl combine the flour, the baking powder and the almonds. Add the flour mixture to the batter in three or four additions, and stir until just combined. Do not overmix.
Alternatively, use your food processor to mix the batter, adding the ingredients in the same order as indicated above.
Pour half the batter into the cake pan. Cover evenly with half of the raspberries. Pour the other half of the batter, and arrange the other half of the raspberries on top.
Put into the oven to bake, for 50 to 60, until the top is springy and a cake tester comes out clean. If it looks like the top of the cake is browning too quickly, cover with foil for the rest of the baking time. Let rest on the counter for ten minutes -- I repeat : let rest on the counter for then minutes -- then run a knife around the cake to loosen it, and turn out on a rack to cool completely.
YUM YUM YUM!
*hugs*
Cailin
Cailin, you are unbelievable with your knowledge of food! I thought if anyone would know, it would be you and you posted within 8 minutes!!
thanks so,so much - I feel like goign out and getting ingredients right now but might have to wait until next week. :(
You're just lucky its something french LMAO! I love french food ;) Don't cook it hardly enough though...
The thing I love about this recipe is that its soooo easy... and to use the yoghurt tub to measure... how good is that!
You've actually inspired me to make it this week too!
oohh they sound delish, may have to try them myself
oooh this sounds gorgeous, I can wait til I can cook this one!
Calin, i pressume it is plain flour? is this correct? after reading the recipe, i have to cook it! *drools*
Yep plain flour. Got it in one ;)
Cailin- Yoghurt raspberry cake was YUMMO! had it warm for dessert with a raspberry couli and icecream, yummmmmm. THANKS!
Oh my, this sounds lovely. I am not the cooking type, but I am printing this and saving it for the next family do. Going to impress the heck out of my MIL!! :)
Thanks anny & Cailin!!!
Ok, I am doing this for chrismas eve pud. (and fruit salad and ice-cream) I want to bake for each person one in seperate in ramekins, and I need about 10. Will this recipe be enough?? And do I have to take them out of the ramikins, or can I leave them just like they came out of the oven? It would make it easier to transport, kwim?
And about how long will the baking time be??
O yes, and could I maybe do it with strawberries instead of rassberries. Strawberries are in season atm here and are fresh, while rassberries are more expencive and frozen.
If they are the average sized ramekin i would probably double the recipe.
Remember your cooking time will be less as they will cook quicker. I would start checking after 20 min, they are done when you touch the top and it spings back! Will be easy to overcook....
You could serve them in the ramekins no prob, no need to take them out.
Strawberries don't bake as well as raspberries, i wouldn't recommend that substitute. I used frozen berries as fresh were about $10 for 200g when i made it. Alternatively you could use blueberries....
HTH :D
I wouldn't think strawberries would be too good either. And ditto everything else Ange said :D
Thanks for the tips!!!!
I'll have a look-see for raspberries when I go into the city over the weekend, maybe I could get some for cheaper.
what a great recipe, thanks for looking for it!!
ill serve it with some iced raspberry water - just some frozen raspberries in a glass jug - looks great on the table!!