French Yoghurt Cake

French Yoghurt Cake

French Yoghurt Cake 1000 1500 Lo

Made by French grandmothers and taught to toddling grandchildren since time began. It’s a wonderfully moist, light crumbed, simple cake that’ll make quite the impression come tea time…


  • 1 pot of natural yogurt (sugar free about 125mls but don’t be too strict on this)
  • 2 pots of self raising flour
  • 1 pot of white sugar
  • Half a pot of mild olive oil (or vegetable/ coconut oil if you prefer)
  • 3 large free-range eggs
  • Splash of vanilla essence
  • Small pinch of salt
  • Handful of raspberries, or chocolate chips, blackberries, blueberries, whatever you fancy!
  • Large-ish loaf tin


  1. Pre-heat your oven to 180C. Add your yogurt to a mixing bowl.
  2. Add two pots of flour and one of sugar. Throw in a small pinch of salt.
  3. Add half a pot of oil, your vanilla and your eggs.
  4. Beat until you have a gloriously shiny, fragrant batter.
  5. Pour into your loaf tin. (Be sure to grease the tin if it’s not silicone.)
  6. If you like you can add a few berries/chips in half way through pouring, or just dot into the top.
  7. Place them in and poke down until almost submerged.
  8. Bake for 45mins – 1 hour, depending on your oven.
  9. If it’s still a bit wobbly at 45mins, give it 10 more, and so on.
  10. Once it’s firmed up and golden, it’s done!
  11. Pop onto a pretty plate and snow with icing sugar (through a sieve)
Yoghurt Cake_031
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