Cédric Grolet’s yoghurt cake with olive oil: simple, fragrant and moist

Yoghurt cake is reassuring for busy evenings and family snacks. With a touch of olive oil, it gains in flavor without losing its simplicity. The result is a reliably moist cake with a fine flavor, ready for a thousand variations.

Why olive oil changes everything in your yoghurt cake

Olive oil provides a supple, stable fat, ideal for a tender crumb. Choose a mild, fruity oil, so as not to overpower the aromas. The result remains light, and the yoghurt cake gains a discreet character. What’s more, olive goes well with citrus fruit or vanilla.

The basis remains the same: the yoghurt pot serves as a measure. Aim for around 2 pots of sugar, 3 pots of flour and 1/2 pot of oil. Add 1 pot of yoghurt and eggs, then baking powder. In this way, your yoghurt cake retains its original simplicity.

To make a smooth batter, first whisk together the eggs and sugar. Add the yoghurt, then the oil, before adding the sifted powders. Don’t overbeat, as the crumb may settle. Flavor with lemon zest, orange zest or a dash of honey.

“A mild olive oil reveals citrus, while a greener oil enhances herbaceous notes.”

Key ingredients for a yoghurt cake with olive oil

Choose an extra-virgin olive oil with a rounded, slightly bitter profile. It binds and supports flavors without dominating. For your yoghurt cake, finely grated zest adds freshness. As a result, every mouthful seems livelier.

Sifted flour and yeast ensure an airy, even crumb. Add a pinch of salt to enhance the taste. This small gesture changes the perception of sugar in yoghurt cake. A hint of vanilla completes the olive.

• Sweet, fruity olive oil with no pronounced bitterness
• Finely grated citrus zest for a clean fragrance
• Oven preheated to 180°C for even baking
• 22 cm greased and floured or lined baking tin
• Rest 10 minutes before unmolding

Baking, flavors and combinations that make yogurt cake sublime

Place in a hot, steady oven at 180°C. Bake for around 30-35 minutes. Prick in the center: the blade should come out almost dry. In this way, your yoghurt cake stays moist, without drying out.

Prepare the pan carefully to ensure an even crust. Heat circulates better in a light-colored pan that’s not too wide. Grease the edges and line the bottom, for clean removal from the mold. Leave to cool on a wire rack to prevent condensation.

Citrus fruits enhance olive oil: lemon, orange, pink grapefruit. Strawberries in spring, apricots in summer, pears in autumn. Yogurt cake welcomes these fruits without debate. As a result, it becomes a seasonal dessert, simple and lively.

In terms of nutrition, olive oil provides monounsaturated fatty acids. The mouthfeel remains round, without heaviness. Dose the sugar according to your taste and fruit. A handful of slivered almonds adds crunch.

Frequently asked questions about yoghurt cake with olive oil

Will the olive taste be noticeable? With a mild oil, the fragrance remains discreet. Children often accept it, especially with zest. On the other hand, an oil that’s too green may seem more pronounced.

How do I keep it fresh longer? Place the yogurt cake under a bell jar at room temperature. It will keep its softness for 2 to 3 days. You can also freeze in slices, then reheat for a few minutes.

Seasonal tips, storage and ahead-of-the-curve ideas

In winter, lemon and orange zest energize the paste. In spring, add roasted strawberries, cooled before adding. In summer, apricot wedges add texture. Each season offers a winning duo with olives.

Need a quick snack? Prepare the dough in the morning, bake in the evening. Resting in a cool place can round out the flavors. As a result, the crumb appears more melt-in-the-mouth the next day.

For brunch, cut into slices and toast briefly. Serve with plain yoghurt and a drizzle of honey. Then add some roasted fruit and a pinch of zest. The whole thing is simple, but the table looks great.

• yoghurt cake