Gâteau au Yaourt

***For step by step instructions with photos go here!

Gâteau au Yaourt
Recipe courtesy of Chocolate & Zucchini

2 eggs
250ml (1 cup) whole milk plain unsweetened yogurt (if you use two 125ml or 4oz tubs, you can use them to measure out the rest of the ingredients)
200g (1 cup) sugar (you can use an empty tub of yogurt and measure the equivalent of 2 yogurt tubs if you used the 125ml or 4oz kind)
80ml (1/3 cup) vegetable oil (or a bit less than 1 yogurt tub)
2 cups all-purpose flour (or 4 yogurt tubs)
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon pure vanilla paste/extract

Preheat the oven to 180° C (350° F), line the bottom of a round 25-cm (10-inch) cake pan with parchment paper and grease the sides. In a large mixing-bowl, gently combine the yogurt, eggs, sugar, vanilla, oil, and rum. In another bowl, sift together the flour and baking powder. Add the flour mixture into the yogurt mixture, and blend together -- don't overwork the dough. Pour the batter into the prepared cake pan, and bake for 30 to 35 minutes, until the top is golden brown and a cake tester comes out clean. Let stand for ten minutes, and transfer onto a rack to cool.

 
French Yogurt Cake with Lemon

Recipe courtesy of Rose's Recipes

1 1/2 cups unbleached all-purpose flour
2 tsp. baking powder
pinch of salt
1 cup granulated sugar
2 tsp. grated lemon zest (from 1-2 lemons)
1/2 cup plain yogurt
3 large eggs
1/4 t vanilla (optional)
1/2 cup canola oil

For the glaze:
Juice from 2 lemons
1/4 cup powdered sugar

Preheat the oven to 350 degrees Fahrenheit. Grease and flour a 9x2 round cake pan (or use a 8 1/2 x 4 1/2 loaf pan).
Whisk together the flour, baking powder and salt.
In another bowl, rub the zest into the sugar with your fingertips until the sugar is moist and fragrant.
Add the yogurt, eggs, and vanilla to the sugar and mix until well blended.
Add the dry ingredients, mixing until just combined.
Add the oil, and stir until smooth.
Bake for 30-35 minutes, until the cake is springy to the touch and a toothpick inserted into the center comes out clean.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.

Notes: We enjoyed the lemon version and served it with real whipped cream - so delicious! Fresh berries would have been great also! In addition to the lemon glaze we dusted powdered sugar on top.

Fuentes Family Tortillas

Our favorite flour tortilla recipe from our friends the Fuentes.  So easy and delicious, forget about the store bought ones!  Children love to roll them out and eat them plain or fill them with their favorite toppings!

6 c. flour

1 Tbsp. salt

2 tsp. baking powder

½ c. oil, plus 2 Tbsp.

2 1/3 c. boiling water

Mix in order listed and knead to a smooth, non-sticky dough.  Add drops of hot water if too dry.  Pinch dough in small balls and use a rolling pin to flatten into tortillas.  Warm both sides of tortilla in a hot skillet until slightly brown.