![]() ![]() It was delicious, but the cake would be good on its own too. I served my cake with a compote I cooked up quickly with some strawberries that were about to go bad. The only thing you need to be mindful of is the type of yogurt you use: Don't use Greek yogurt, which is too thick for this recipe, but look instead for full-fat, plain European/French yogurt. The process is still ridiculously quick and easy, and the result is a soft, moist, and flavorful cake. But when I saw a version of the recipe on Food52 with American-friendly measurements, I decided to give it a go. Weirdly enough, 4 oz yogurt tubs of plain European yogurt aren't that common in the US, so I stopped making that cake when I moved to New York. It's a brilliantly easy recipe that uses a 4 oz yogurt tub as a measurement unit (for instance, you'll need four tubs full of flour, one and a half of sugar, etc.). It was a staple of my French childhood and the first cake I ever learned to make. Not a fancy pastry you buy in a bakery, but a pinnacle of French home cooking.
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