French Yogurt Cake

Sometimes I just have a craving for cake.   I haven't yet been able to sort out a way to make a diabetic cake which actually tastes good and has a texture that I enjoy, but I am working on it.  I have decided that a tiny taste of what  you enjoy  once in a blue moon has to be enough, and so every now and again I treat myself to a slice of cake.  Not an over the top cake . . .  mind . . .  but, beggars can't be choosers can they!

And so long as you watch your carbs really closely the rest of the day, then there is not a lot of damage done.  So after having eating nothing but protein,  non starchy vegetables and a bit of fruit all day . . .  this is my reward!

A simple and delicious French Yogurt Cake.   It uses plain unsweetened set yogurt, and you can use low fat if you wish without too much problem, but I just use the regular stuff.  The yogurt pot is your measuring cup, although I have gone to the trouble of converting it to measurements for you, just in case you don't have yogurt pots, like me.  I always buy my plain yoghurt in a large tub.  (And I favour Yeo Valley.  I can't help it.  Its delicious even on its own.)

There is only 1 TBS of oil used in the cake, which is why I don't really worry about using full fat yogurt.  No butter or marg or shortening.  Two large eggs, and of course there is sugar.  I have never tried making this using sugar substitution.  To be honest I don't really like the flavour of it, and it can have some adverse affects on the digestion.  ahem . . .

In any case this is a beautiful, ordinary, simple cake that is low in fat and goes together quickly and easily.  You simply bung everything into a bowl, beat it together and then bake.

 

You do brush a bit of fresh orange juice onto the cake when you take it out of the oven and while the cake is still hot.  It kinda soaks in.  Lovely jubbly.

*French Yoghurt Cake*

Makes one 9 inch cake

Serving 8

This cake is moist and delicious.  You use a yogurt pot as the measure.  You can't get it wrong!  I have also provided proper measurements for your convenience. 

125g pot of plain set yogurt (4.5 ounces, or generous half cup)

2 pots of sugar (240g or 1 1/4 cups)

3 pots plain flour (200g or 1 3/4 cup )

2 large free range eggs

1 TBS sunflower oil

1 tsp bicarbonate of soda

pinch salt

the juice of one orange divided

icing sugar to dust the finished cake with

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 9 inch deep cake tin and dust lightly with flour, shaking out any excess.  Set aside.

Place all of the cake ingredients into a bowl and beat together by hand until smooth, using only 1/2 of the orange juice, and reserving the remainder for after.  Pour into the prepared cake tin.  Bake until a toothpick inserted in the centre of the cake comes out clean, 25 to 30 minutes.  Remove the cake from the oven.  Pierce the top with a skewer all over and then pour the remaining orange juice over top.  Allow to cool in the pan for five to 10 minutes, before tipping out onto a wire rack to cool completely.

Dust with icing sugar evenly, but sparsley.  No need to go overboard.  Delicious!

Bon Appetit!