Yogurt Cake – Gateau au Yaourt

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This cake is very popular in France, almost all the children learn how to make it. We will use the empty yogurt container as a measuring tool.

Ingredients:

1 yogurt, vanilla or plain + 2 teaspoons vanilla extract

1 stick unsalted, melted butter + 1 tablespoon to coat the dish

2 yogurt cups of sugar

2 yogurt cups of gluten free baking mix, I used Pamela’s

1 yogurt cup of shredded coconut

1 yogurt cup of chocolate chips

3 eggs

Directions:

Preheat the oven to 350°. Butter an oven proof dish, this one is about 9″ in diameter.

Mix the ingredients in a large bowl, in this order. Whisking well before adding each ingredient.

Pour batter into prepared dish. Bake until top of the cake is golden brown and a tester inserted into the center comes out clean, about 50 minutes.

You can put 2 to 3 diced apples or bananas instead of the chocolate chips.

Bon appétit !

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Far Breton – Prune Cake

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Very popular cake from Brittany. Can be served warm or cold in the baking dish. Excellent for breakfast!

Ingredients;

11oz prunes – pitted is easier – about 25

2 cups milk – I like almond milk

3 eggs

1/2 cup sugar

2/3 cup GF flour

1 tbsp of alcohol or 1 tsp of vanilla extract, optional

Soak the prunes in warm water for a few hours if they are dry. You can flavor the water with a tbsp of alcohol or a tsp of vanilla extract.

Preheat the oven to 350F.

Combine the eggs and sugar in a bowl, mix well.

Add the flour, mix, then add the milk.

Butter a 10″ oven-proof dish. Drain the prunes if needed and arrange them in the dish. Cover with the batter and bake for about 50 to 60 minutes until golden brown.

Bon appetit !

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Clafouti – fruit in a pancake-like batter

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Ingredients for 4 to 6 people:

1 tablespoon butter, at room temperature
1/3 cup plus 1 tablespoon granulated sugar
3 eggs
1/2 cup gluten free flour
1 1/4 cups almond milk or any other milk
2 teaspoons pure vanilla or almond extract
about 3 cups of fruit; cherries, raspberries, pitted prunes or pears

Preheat the oven to 350 degrees F.

Butter a medium size baking dish – or individual ramekins – sprinkle the bottom and sides with 1 tablespoon of the granulated sugar.

Beat the eggs and 1/3 cup of sugar in a bowl. Add the flour, then milk and vanilla extract. You can also use a blender.

Meanwhile arrange the fruit in a single layer in the baking dish. Pour the batter over them and bake until the top is golden brown,  about 35  minutes for individual dishes, 55 minutes for a larger one. A knife plunged in the center should come out clean. Serve warm or at room temperature.

Traditionally a clafouti is made with cherries. I used frozen ones today.

Bon appetit !