Holy December Batman! Where did this year go?
I hardly ever make cakes and I don’t know why. Cakes are magical. Sure pies and tarts are awesome, but the ingredients you put in are pretty similar to what comes out. Cakes are more transformative. The batter is ugly and lumpy (well mine is). But the end result – so delicious! Apparently this is the first cake that French kids learn to bake. This means that somewhere across the ocean, a French child is probably making a better cake than I am.
This recipe called for a 10 in. cake pan, which astoundingly enough, I do not have. Neither does my mom, which is the even bigger surprise. So I found an adorable star shaped pan which worked fine. Any type of fruit should work in this, but I am a berry girl and blackberries were on sale. Finally, I used Liberte Lemon Yogurt because it has curd and zest in it, but any yogurt should do. As an aside, I love those yogurts! And in cake form, they are truly awesome.
Adapted from Chocolate and Zucchini
Serves 8
Ingredients
2 eggs
1 cup whole milk (full fat people!) lemon yogurt (or plain)
1 cup sugar
1/3 cup vegetable oil
2 cups flour
1 1/2 teaspoon baking powder
1 teaspoon pure vanilla paste/extract
1 tablespoon rum or brandy
1 cup fruit
Preheat the oven to 350° F. Grease a round 10 inch cake pan, making sure to grease the sides.
In a large bowl, mix the yogurt, eggs, sugar, vanilla, oil, and rum until well incorporated. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together. Then add fruit and combine gently as to not smush the fruit.
Pour the batter into the greased pan pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let cool slightly so cake is warm, but not hot, before digging in.
oh YUM!! and an aside, i’m so jealous you have a star shaped cake pan. i REALLY want one! they’re great to also pour in semi melted sorbet to drop into a punch bowl (i prefer mango sorbet in this midori sour-ish punch. heh)