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Gateau au Yaourt a la Framboise
Jun 14th, 2004

It sounds fancy, it's French, it tastes yummy, but despite initial appearances it's super easy. So Gateau au Yaourt a la Framboise is of course Raspberry Yogurt Cake. This recipe, which I found online at Clotilde's blog Chocolate & Zucchini, is apparently a variation of the basic Yogurt Cake recipe, with the addition of ground almonds and raspberries. The cool thing about it is that you measure things using an empty 4 ounce pot de yaourt (tub of yogurt) which is fun and different and very kid friendly. I made this recipe with Jay and he had a blast and was able to take part in most of it. The other cool thing is that it gives you an excuse to buy some European style yogurt (like Mountain High European cream style, yummmmm.....) that comes in the cute little 4 ounce size, instead of the gargantuan 8 ounce American size. Of course you could use the 8 ouncer and double the recipe, but since I had trouble restricting myself to eating only half the cake yesterday, that might not be a good idea unless you have ravenous coworkers upon whom you can foist the second cake.

The basic recipe (minus the ground almonds and raspberries) can be varied in all sorts of ways. Clotilde suggests adding citrus juice, zest, or peel for a lemon or orange cake, adding chocolate chips or nuts to the batter, slicing the baked cake in two and spreading a layer of jam in the middle, or frosting it with chocolate frosting.

The cake is light and not too sweet, more like a quick bread in texture really than a heavy birthday cake. A good summer dessert or late afternoon snack if you're feeling decadent. Gateau au Yaourt a la Framboise.

Mine finished in 50 minutes, with no need for foil, and after the ten minutes rest came right out of the pan with no problems. Looked purty too.


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© 2006, Kimberly Cooperrider | kymmco@excite.com