Saturday, December 17, 2011

Yael’s French Yogurt Cake

In 1974, I visited my cousin Yael in Paris. She was a Holocaust survivor, a linguist, and a vivacious woman with an active mind. She loved to cook and she also cultivated fruit trees. She baked this cake for me while I was there and she gave me the recipe. She served it with jam on top. This cake has always tasted to me like it has an extra ingredient in it that I didn’t include on purpose and that I can’t quite identify, like a mystery flavor that appears out of thin air.


1½ c. flour (whole wheat or brown rice)
¾ c. honey
1/4 c. maple syrup
1 tsp. baking powder
½ c. yogurt
2/3 c. melted butter
2 beaten eggs
(1 tsp. grated orange or lemon peel – optional)


Melt the butter. Beat the eggs and combine with the yogurt and butter, blending together well. Add the honey and maple syrup and blend it in to the wet ingredients completely. Mix the baking powder into the flour. Add the flour to the wet ingredients and mix together completely. You might want to use an electric mixer to get all the lumps out.

Pour the mixture into an 8-inch square baking dish and bake for 35 minutes at 350° then turn the heat up to 375° and bake for an additional 10 minutes.

Eat well, be well, live deliciously!

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