Kitchen Maid's Gateau Yaourt
Just to let you know, this post was written before I started the paleo diet to help ease my psoriasis. Nowadays I eat a more allergy-friendly diet, but leave these older, non-paleo posts up in case they are useful to readers, as I know not everyone eats the same as I do. Thanks for your understanding.
After unfurling the still-warm cake from its crinkly foil, she recognised it straight away. She explained that in France, all girls, by the time they are 15 or so, have learned to make this cake - but they don't tend to use scales. Instead, the yoghurt pot that the yoghurt comes in is repeatedly filled with ingredients, making it easier and no doubt much less messy.
She loved it - and I loved making it. You swirl the two mixtures in the tin to create a marbled effect before baking in the oven, and what you get is a rich cake with a soft, bouncy texture - it almost tastes creamy once it's cooked. I've since made this cake loads of times and although natural yoghurt would be the best thing to use, I did make it once with a tub of vanilla yoghurt (it was all I had) and it was still fantastic.
Go and see the recipe for yourself on Kitchen Maid's blog, and my thanks to Kitchen Maid for sharing the recipe and helping me bring a smile to my friend. She loved it.