As promised… (ahem, nevermind that I promised this months ago) the cake I love to make, using Clotilde’s recipe for Gâteau au Yaourt which she makes with raspberries. Of course I’ve made my own adjustments, since the genius of this French staple is that you buy a tub of yogurt, and then use that as your measuring cup for all the other ingredients. Children love to make it. I’ve adjusted it to my North American measuring cups and baking habits. But it is essentially the same kind of cake: fragrant, moist, fluffy, and it has raspberries! Which are quite possibly the best fruit in the world.
I made it in June, with raspberries, and I made it today.
But today, I fiddled with it. I wanted to save some raspberries, my stash being very-plundered and not-yet-replenished, but I also wanted to make room in my freezer for the glut of blackberries I hope to pick in the next few weeks. And I had no yogurt!
What’s a girl to do?
Marionberry Buttermilk Cake. Naturally.
I know, you’re shaking your heads at me (“Can’t that girl leave well enough alone?”), but I can’t help it! Who wants their cake to be the same every time? And I love taking the risk – although it’s a very slight risk – of trying something new and seeing if it turns out as well as I hope it will.
Judging by the fragrance coming from my kitchen right now, I think it has turned out. I’m taking it to a BBQ tonight, and my friends know well enough by now that I only experiment on people I love.
So today, instead of just one recipe for Clotilde’s Raspberry Yogurt Cake, you’re getting two.
Raspberry Yogurt Cake (à la Clotilde)
Preheat your oven to 350˚ Fahrenheit.
Butter and flour an 8 or 9 inch tart, cake, or pie pan. Set aside.
In a medium bowl, whisk together:
1 cup plain yogurt
1 cup brown sugar
1/4 cup oil
1/4 tsp vanilla extract
In another small bowl, whisk together:
1 1/2 cups all-purpose flour
1/4 – 1/2 cup ground almonds (you can do this in your food processor or blender)
1 Tbsp baking podwer
1/2 tsp salt
Gently stir together both wet and dry ingredients, until full incorporated. Do not overmix.
Pour half your batter into your prepared pan, and use a rubber spatula to smooth the batter to the edges of the pan. Cover the batter with 3-4 handfuls of fresh or frozen raspberries (or 1-2 cups, if you must measure), then pour the rest of the batter over, once again smoothing it with a spatula.
Sprinkle a coarse-grained sugar (such as raw cane sugar or demerera sugar) over the top of the batter.
Bake at 350˚ for 45-50 minutes, until the top of the cake is golden brown, the cake is puffed and slightly cracked, and doesn’t wiggle when you shake it. (Trust me, this test does work!) Clotilde suggests that if the top is browning too quickly, then tent it with foil to finish baking.
Let cool. Serve room temperature, with lightly sweetened, floppy whipped cream.
Marionberry Buttermilk Cake
Substitute buttermilk for yogurt.
Substitute marionberries for raspberries.
Proceed as with the other cake.