Indulgent yoghurt loaf cake

From the Cottage Kitchen

We prefer a wholesome bake here at the cottage, favouring unprocessed, simple ingredients where possible, but without wanting to remove the feeling of indulgence. Perhaps something that goes perfectly with an extra dollop of Greek yoghurt to deaden the effects of sugar on the body, if nothing else.

I thought it might be rather lovely to share a recipe this month with a little nod to my parents, who have spent the last two decades living in rural France. “Gâteau au yaourt” (or yoghurt cake) is a classic French bake, very simple to make and delicious served straight from the oven with a cup of tea after lunch.

Ingredients

• 2 free-range or pasture-fed organic eggs

• 120g unrefined sugar (I use coconut sugar)

• 226g natural whole milk yoghurt, regular or Greek (I use Yeo Valley Extra thick)

• 118 ml extra virgin olive oil

• 1 teaspoon vanilla extract (optional)

• 2 teaspoons baking powder

• Generous pinch of sea salt

• (192g) plain flour (unbleached, organic if possible)

• Jam of choice to glaze the top (I used medlar jelly)

Method:

Preheat the oven to 180 degrees

Line a 2lb loaf tin lightly with unbleached baking parchment (my usual is “if you care” parchment) and allow about a one-inch overhang on the long sides to make it easier to lift the cake from the tin.

• In a large bowl, vigorously whisk the eggs and sugar until pale yellow and frothy using a hand-held or stand whisk (about 1 minute).

• Next, whisk in the yoghurt, oil, and vanilla extract.

• Add the dry ingredients to the bowl of wet ingredients and whisk in the baking powder and salt.

• Add the flour and stir using a rubber spatula until just combined and all of the flour is incorporated, but don’t overmix - It’s fine to leave a few lumps of butter through the mixture.

• Transfer to prepared pan and bake:

• Scrape the batter into your prepared tin and spread it out evenly.

• Bake until the cake is lightly browning (about 45 minutes), but do have a quick check before time, as you don’t want to overcook your cake.

• Prepare your jam glaze by mixing it with a squeeze of fresh lemon juice to loosen it, and then apply a thin layer to the top

  Allow your baked cake to cool for ten minutes (if you can wait that long), then use the parchment paper sling to remove the cake and set it on a cooling rack.

Serve with a drizzle of raw honey or maple syrup and/or Greek yoghurt.