Try out this popular French recipe, often made by children because it's just that easy!

Yoghurt Pot Cake (also called gâteau au yaourt) is a simple and versatile cake that uses the yoghurt pot itself as a measuring tool.
This recipe is great for using up surplus yoghurt, and can be flavoured any way you like!

Ingredients

(using the yoghurt pot as a measure):

1 pot (125g) yoghurt (flavoured yoghurts work too!)
2 pots sugar
3 pots plain flour
1 pot oil (or melted butter)
3 eggs
1 ½ tsp baking powder
1 tsp vanilla extract (optional)
Zest of 1 lemon or orange (optional for flavour)
A pinch of salt

Optional Add-ins

Fresh or frozen fruit (berries, diced apples, etc.)
Chocolate chips
A handful of nuts or seeds

Method

1. Preheat oven to 180°C and grease a cake tin (round or loaf tin).

2. Measure with the yoghurt pot: Once you've emptied the yoghurt into a bowl, rinse and dry the pot, and use it to measure out the sugar, flour, and oil.

3. Mix the wet ingredients: In a large bowl, whisk together the yoghurt, sugar, eggs, and vanilla extract (if using) until well combined.

4. Add dry ingredients: Gradually sift in the flour, baking powder, and salt, folding them into the wet mixture. Pour in the oil and mix until smooth. If you're adding zest or any other flavourings like chocolate chips or fruit, fold them in gently.

5. Bake: Pour the batter into the greased cake tin and bake for 30-35 minutes, or until a toothpick inserted into the centre comes out clean. If using a loaf tin, it may take an extra 5-10 minutes. Keep an eye on it!

6. Cool and serve: Let the cake cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely. It’s perfect on its own or served with a dollop of surplus yoghurt or fresh fruit.

This cake is so easy to make and very forgiving if you want to experiment with flavours or use up ingredients you have on hand.

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