This cake is also from the American baking master Dorie Greenspan who lives in France. According to her, the good bakery shops in France are all over the place, so ordinary French housewives rarely do their own baking. Only this convenient and ever-changing yogurt cake is an exception. Almost every French mother, grandmother has her own. The "secret" version. I saw it before I remembered that several French friends I knew were good at cooking, but they didn't bake. It turned out to be the reason. It's a pity that there are so many good flours in France. This recipe uses common materials, easy to operate, can enter the oven within 10 minutes, and has a rich taste of pound cake, but there is no terrible heat of pound cake, there is a lot of space for us to follow the materials at hand. Play with your own taste and be comparable to the chocolate cake of the desperate housewives of the United States. I use the following non-fat Greek yogurt, which has no fat but is thicker than regular yogurt (there is a special draining process during the production process) so that the cake is healthier. French Yogurt Cake (transferred from "Baking: From My Home To Yours") Note: The following quantities are suitable for a 8X4 inch (1.5 lb) toast mold, or a 9 inch cake mold. I made 2 mini toast molds (0.5 lbs each) in 2/3 capacity. Note: For the conversion of cup and weight, please refer to the blog post of Wenyi seniors.
Medium powder, almond powder (if used), baking powder, salt, evenly mixed
Put the sugar and lemon dander together by hand until the sugar is moist. Add yogurt, egg, vanilla, and mix well
Add the dry powder in 1 and mix well. Add in oil and mix well. In this step, you can pour into the mold that has been smeared with oil, but you can also freely play and add other materials. I added kiwifruit in a mini mold and another poppyseeds poppy seed. You can add other spices, dried fruits, and fruits in moderation.
Preheat the 350F (175C) oven and bake it into the toothpick and insert it without batter. If it is 8X4 inch toast, about 50 to 55 minutes, my mini mold is 20 to 25 minutes, 9 inch cake is 35 to 40 minutes.
After taking out and letting cool for 5 minutes, release the mold (it is easy to take off with a knife around the mold) and continue to cool on the grill.
I can also spend a lot of time when I eat. This cake with poppy seeds is served with whipped cream and Greek yogurt (first add the sweetened whipped cream, then mix the same amount of yogurt or sour cream).