"100g de farine Manou ou 150?
Un oeuf ou trois?
On mélange comme ça?"
Measurements seemed beyond my capabilities when I was 6-7 years old. I was always distracted by the birds flying by the window, the 'cigales' singing their summer songs, or by my cousins jumping in the pool.
I tried my hands at simpler tasks like 'le gouter de 4 heures' (the 4 o'clock snack), which generally consisted of arranging sugar plums, dark narrow purple plums, and larger blue plums in a basket, and toasting 'pain de campagne' (country bread) in the oven (my grandmother did not acquire a toaster until much later) with 2 milk chocolate squares melting on top of each slice. I'd then place everything on a tray with a few glasses and a pitcher of water and a selection of 'sirops'.
The first cake I remember being successful at baking was the 'gateau au yaourt' or yogurt cake. The simple measurements and few ingredients made it easy to remember. The measurement tool: the yogurt cup. Not only is this cake fun and easy to make, it's also my favorite cake. Its airy texture makes it a light dessert, or snack, while the acidity of the yogurt makes it boast with flavor and moistness. Today, I love to jazz it up with anything I have in my cupbpard or fridge. From blueberries to chocolate, and vanilla to cinnamon, this cake can be baked to anyone's liking. Here is the 'recette':
Yogurt Cake façon AC ;)
1 single serving size yogurt (I like Emmi Plain Swiss Yogurt)
3 eggs
1/2 yogurt cup canola oil
1 yogurt cup granulated sugar
2 yogurt cups of all-purpose flour
1 vanilla bean, scraped
1 cup blueberries
Preheat oven 350 degrees. Mix all ingredients in the order they are listed above. Butter a bread pan. Pour batter in it and place it in the oven. Cook for approximately 20 minutes. Then remove from oven and let cool. I like to sift some powdered sugar over it. And voilà! Enjoy!
