
Sometimes I just have a craving for cake. I haven't yet been able to sort out a way to make a diabetic cake which actually tastes good and has a texture that I enjoy, but I am working on it. I have decided that a tiny taste of what you enjoy once in a blue moon has to be enough, and so every now and again I treat myself to a slice of cake. Not an over the top cake . . . mind . . . but, beggars can't be choosers can they!

And so long as you watch your carbs really closely the rest of the day, then there is not a lot of damage done. So after having eating nothing but protein, non starchy vegetables and a bit of fruit all day . . . this is my reward!

A simple and delicious French Yogurt Cake. It uses plain unsweetened set yogurt, and you can use low fat if you wish without too much problem, but I just use the regular stuff. The yogurt pot is your measuring cup, although I have gone to the trouble of converting it to measurements for you, just in case you don't have yogurt pots, like me. I always buy my plain yoghurt in a large tub. (And I favour Yeo Valley. I can't help it. Its delicious even on its own.)

There is only 1 TBS of oil used in the cake, which is why I don't really worry about using full fat yogurt. No butter or marg or shortening. Two large eggs, and of course there is sugar. I have never tried making this using sugar substitution. To be honest I don't really like the flavour of it, and it can have some adverse affects on the digestion. ahem . . .

In any case this is a beautiful, ordinary, simple cake that is low in fat and goes together quickly and easily. You simply bung everything into a bowl, beat it together and then bake.

You do brush a bit of fresh orange juice onto the cake when you take it out of the oven and while the cake is still hot. It kinda soaks in. Lovely jubbly.

*French Yoghurt Cake*
Makes one 9 inch cake

Bon Appetit!
This looks so good. I'm on low carb and though I know it won't taste half as good may try this with my sugar and flour substitutes. I do miss cake!
ReplyDeleteI know Carol, cake is well . . . cake! and such a special thing. I am interested in knowing what you use as a flour substitute? I wouldn't mind trying that! Let me know how you get on! xoxo
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ReplyDeleteThanks Suzan! xo
DeleteAnd you could add some berries or replace 1/3 of the flour fith grated nuts... delicious! :-)
ReplyDelete...with...
DeleteThat sounds like great ideas Barbara!
DeleteThank YOU so much! xo
DeleteI love this cake:) Jacques has creme fraiche with it..
ReplyDeleteMmm... I love Creme Fraiche. I'm a glutton. (and it shows! lol) xo
DeleteI love this cake and make it every time I have to treat friends to tea. It is generally the first cake that children here in France learn to cook. However I generally rather use three eggs, 1 1/2 pot of sugar and half a pot of sunflower oil. What is awesome with this cake is that you can add anything you want inside: vanilla extract, chopped apples, nuts, chocolate chips, melted chocolate which I mix to the dough etc. It's up to you to invent your own recipe!
ReplyDeleteThanks for that Virginie! Much appreciated! You have some very lucky friends! xo
DeleteCan I use Olive Oil instead of Sunflower Oil?
ReplyDeletePersonally I wouldn't, but if you have to I would only use a very light Olive Oil, not an extra virgin.
DeleteCan I substitute the orange juice
ReplyDeleteYou mean refrigerated Orange Juice? There is 4 to 5 TBS or juice in an orange. That's how much I would use. Use the 4 TBS and see what the consistency is like and only add the 4th TBS if you think you need it.
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