Catalan Yogurt Cake

Ingredients

In this Catalan adaptation of the French Gâteau au yaourt, we incorporate the flavors and ingredients typical of Catalan cuisine. Instead of using plain yogurt, we use Catalan-style yogurt, which has a slightly thicker consistency and a more pronounced tanginess. We also add a generous amount of finely ground almonds to enhance the cake's texture and flavor. Additionally, we incorporate the zest of local citrus fruits, such as oranges or lemons, to infuse the cake with a refreshing aroma. We alse have the original recipe for Gâteau au yaourt, so you can check it out.

• 3 eggs 3 eggs
• 200g (1 cup) sugar 200g (1 cup) sugar
• 125ml (1/2 cup) vegetable oil 125ml (1/2 cup) vegetable oil
• 250g (1 cup) Catalan-style yogurt 250g (1 cup) Catalan-style yogurt
• 200g (1 1/2 cups) all-purpose flour 200g (1 1/2 cups) all-purpose flour
• 100g (1 cup) finely ground almonds 100g (1 cup) finely ground almonds
• Zest of 1 orange or lemon Zest of 1 orange or lemon
• 1 teaspoon baking powder 1 teaspoon baking powder
• Powdered sugar, for dusting Powdered sugar, for dusting
• Fresh fruits, for garnish Fresh fruits, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 2g
• Carbohydrates (total, sugars): 35g, 20g
• Protein: 6g
• Fiber: 2g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large bowl, whisk together the eggs and sugar until light and fluffy.
3. 3.
   Gradually add the vegetable oil and whisk until well combined.
4. 4.
   Stir in the Catalan-style yogurt and mix until smooth.
5. 5.
   In a separate bowl, combine the flour, ground almonds, orange or lemon zest, and baking powder.
6. 6.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. 9.
   Remove from the oven and let the cake cool in the pan for 10 minutes.
10. 10.
    Transfer the cake to a wire rack to cool completely.
11. 11.
    Once cooled, dust the top of the cake with powdered sugar and garnish with fresh fruits.
12. 12.
    Slice and serve.

Treat your ingredients with care...

• Almonds — Make sure to finely grind the almonds for a smooth texture in the cake batter.
• Orange or lemon zest — Use a microplane or fine grater to zest the citrus fruit, avoiding the bitter white pith.

Tips & Tricks

• For a citrusy twist, add a tablespoon of freshly squeezed orange or lemon juice to the batter.
• Serve the cake with a dollop of Catalan-style yogurt and a drizzle of honey for an extra touch of Catalan flavor.
• Experiment with different types of nuts, such as hazelnuts or walnuts, for a variation in texture and taste.
• To make the cake even more indulgent, serve it with a scoop of vanilla ice cream or a dusting of cinnamon.
• Store any leftovers in an airtight container at room temperature for up to 3 days.

Serving advice

Serve the Catalan Yogurt Cake as a delightful dessert after a traditional Catalan meal. It pairs beautifully with a cup of coffee or a glass of Cava, a sparkling wine from Catalonia. Cut the cake into slices and present it on a decorative platter for an elegant touch.

Presentation advice

To enhance the presentation of the Catalan Yogurt Cake, dust the top generously with powdered sugar just before serving. Arrange fresh fruits, such as sliced strawberries or orange segments, around the cake for a vibrant and appetizing display. For an extra touch, garnish with a sprig of fresh mint.