Sometimes it is nice to have a really quick easy cake recipe at your fingertips, and this is one of those recipes.
The inspiration for this recipe comes from the amazing site Simply Recipes (see here).
On researching the cake’s origins (and there are a number of sites that feature it), I learned it is a classic French cake, that is so simple to make it is often the first thing French children are taught to make, and is often served as their afternoon tea when home from school.
This version uses a Thermomix, but it can also be easily made by using a bowl, whisk, and spatula … just refer to the link above for directions, but use my ingredients to get the results displayed here.
I have made this recipe using plain regular yoghurt as well as Greek yoghurt and the results are just about the same.
The loaf keeps really well at room temperature for at least five days, so is perfect for lunch boxes, and can be made on a Sunday to use up during the week.
Happy baking 🙂
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- Cake tin lined and ready
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- All the ingredients except the flour in the â„¢ bowl …
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- … and mixed for 20 seconds
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- Flour is added …
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- … and “kneaded in” for 30 seconds
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- Batter is placed into tin …
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- … and baked for a total of 50 minutes
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- Loaf is cooled and …
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- … ready to cut
- 3 x 60g eggs
- 180g raw caster sugar
- 250g plain yoghurt, or Greek yoghurt
- 120g light olive oil
- 2 tsp vanilla bean paste
- 2 tsp sea salt flakes, or 1 tsp fine sea salt
- 250g self raising flour
- Icing sugar for dusting
- Preheat oven to 160 degrees fan forced, and arrange rack into middle of oven
- Line a medium loaf tin, base measurement 23cm x 13cm, with baking paper
- Place into TM bowl the eggs, sugar, yoghurt, oil, vanilla and salt and blend 20 seconds / speed 4
- Add flour and knead 30 seconds … if needed, use your spatula to stir mix around to incorporate any flour that hasn’t mixed in
- Place mixture into loaf tin, and level top with the back of a spoon
- Bake 45 minutes, test with a skewer and if needed bake a further 5 minutes (it takes 50 minutes in my oven)
- Remove from oven and allow loaf to rest 15 minutes before removing
- Place onto a cooling rack to cool completely
- Dust with icing sugar before serving if desired
- Keeps well at room temperature for a few days
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Gluten free would be great
Hello Barbara … I have not used GF flour for this recipe, but have been trialling Caputo GF flour which I have been buying from 2BrothersFoods on line here in Perth … I am not sure where you are located but they do deliver across Australia, and I know this flour is available in the eastern states as Silvia Colloca has been using it and that is where I got the idea for it. Perhaps try the recipe with that flour? I know there are many GF flours on the market and they are all a little different so I can’t comment on others, but I have been having a lot of success using Caputo GF flour for my friends who are GF … hope you find that useful xo Gina
Hi Gina.
This looks delicious.
How would it be with almond meal replacing some of the flour?
I guess I would have to add some baking powder?
Thank you!
Hi Bev … because I am using self raising flour, I do think you would need to add some baking powder if you decided to sub some flour with almond meal. It would all depend on how much you decided to use … this is where it comes down to what individuals do in terms of fiddling with recipes … there are so many variables possible so it is hard to give a precise answer. I know that with each cup of plain flour I would add 1 tsp baking powder to make self raising flour, some people would add 2 tsps but I have always added just 1 tsp … so that could be used as a guide. I am wondering if you wish to add in some almond flavour, how about sprinkling the top with some almond slivers … that may be something to try? Hope that helps my dear xo