French fancy

MANON LAGREVE’S FRENCH YOGHURT CAKE

INGREDIENTS

For the French yoghurt cake: 125ml plain yoghurt

3 ‘yoghurt pots” of plain flour 2 “yoghurt pots” of caster sugar 1 “yoghurt pot” of vegetable oil 3 eggs

1 tbsp of baking powder 1 tsp of rose water

1 pinch of salt

For the chocolate topping: 100g of dark chocolate 50g of salted butter

METHOD

1. To make the French yoghurt cake, empty the yogurts and clean one pot to reuse. Then measure two pots of sugar and add the eggs. Use a whisk to mix well.

2. Add the one pot of vegetable oil and mix.

3. Finish the batter with the three pots of flour, baking powder, rose water and the pinch of salt.

4. Preheat the oven at 180˚C Fan oven.

5. Grease your tin with butter and sprinkle some flour on top. Pour the batter inside the greased tin and cook for 35 to 40 minutes.

6. Don’t hesitate to gently cover the cake with tin foil if you see it starts to look to brown after 20 minutes.

7. Leave the cake to cool down fully before coating it.

8. Melt the butter with the chocolate and simply pour over the cooled yogurt cake.

9. Decorate with fresh flowers or crystallised flowers.

Manon Lagreve