Traditionally in France the first cake to make with your kids is a simple French Yoghurt Cake.
It is very easy for children as there is no scale involved, no big numbers which often put them off recipes or cooking.
All you need is an individual pot of plain natural yoghurt which you will use for its yoghurt content of course but also as a measuring cup.
This is an excellent first cake to make with your kids but it doesn’t mean you will stick to boring ingredients. My secret is to use an excellent flavoured olive oil instead of the traditional flavourless vegetable oil you find in most French Yoghurt Cake recipes.
This one is inspired by my first cookbook which I still have in my cookbook collection and cherish. It is called “Quand les enfants font de la bonne cuisine” (When kids cook good food) by Amélie Bar. The pages are so full of stains you can hardly read some of the recipes!
I hope you enjoy this special time with your little ones :) Your feedback will be much appreciated.
- 1 pot of natural unflavoured yoghurt
- 2 yoghurt pots of sugar
- 1 tsp vanilla paste
- 2 eggs
- 3 pots of pastry flour (type 55)
- 1 tbs baking powder
- ¾ pot of delicious orange or lemon flavoured olive oil or use a flavourless vegetable oil and add lemon or orange zest (or anything ;)
- 200g icing sugar
- 1 tbs orange juice
- Pre-heat oven at 180°C.
- In a bowl, stir yoghurt, sugar, vanilla and eggs with a wooden spoon.
- Add flour and baking powder together, stir well.
- Slowly pour the oil and stir until you get a smooth paste.
- Butter or oil-spray a 20 cm diameter non-stick mould.
- Pour the dough and spread with a spatula.
- Bake for 35 to 45 mins (depending on your oven). You can check after 35 mins with a knife. If the knife comes out clean, you can take the cake out.
- Turn the mould upside down on a cooling rack for a bit, until cool.
- For the OPTIONAL simple icing: In a small bowl tip icing sugar, slowly pour orange juice while stirring to make a paste that is not too stiff nor too runny. Tip the paste in the centre of the cake when it has cooled down a bit and delicately spread from the centre to the edge with a spatula.