Measurement – Yogurt Cake

14.3 Grams, ½ ounces, 3 teaspoons, 15 millilitres, ¼ cups…
Who would have thought that cooking would sometimes require a degree in mathematics?

For some people, cooking is considered to be a universal language where everybody gathers for the love of food… until the time comes to debate about the best way to weigh chocolate chips.

Although every kitchen around the world has a wooden spoon and pan, it’s another story to open a cookbook without a calculator and an Internet connection and make sure to use the proper mass of flour or chicken.

Sometimes the success of a diner may just hold in the balance of what Miss Cup, Mister Teaspoon or Mrs Gram tell us… as long as we understand their language! Why do we make our lives so difficult? That is the question…

Until you find the answer, why not try the following recipe that uses… yogurt pots as a measurement unit.
Yes, yet another unit to add to your ever-growing list of measurements, but at least it’s universal!

Yogurt Cake – 6 personsYogurt Cake
1 pot of natural yogurt
3 yogurt pots of flour
2 yogurt pots of sugar
1 yogurt pot of sunflower oil
1 tablespoon of baking powder
3 eggs

Pre-heat the oven at 180°C/Gas 6
In a big bowl, mix all the ingredients together and stir well until smooth.
Pour the mixture in a non-stick cake form.
Place it in the oven for 30 min.

19 thoughts on “Measurement – Yogurt Cake

  1. I find it hard to follow measurements too! mainly because when I cook, I don’t measure, it’s just a dash of this and a bit of that. But when I started baking, i had to pay attention cos things can go VERY wrong when you dont follow measurements!!

  2. It’s when you’re converting US recipes and then suddenly there’s measurements in ‘sticks’ of butter that I always come unstuck! Or even worse – tablespoons of butter… This sounds yum, great idea too.

  3. Amen to that! I would be good at maths in my school days, but not anymore. And a repetitive movement: to cook and to be back to a recipe book now drives me mad in the kitchen. Wish the yogurt-pot method would be universal 🙂

  4. Did it work well? Did you have to adjust the original recipe at all?

    I’ve seen the recipe before, but heard it was made for high altitude and didn’t work that well at sea level?

  5. Clin d’oeil au pot de yaourt : c’est la première recette que j’ai apprise de ma maman. Un incontournable dans l’éducation d’une jeune fille française 😉

  6. I made this very same cake for the village show last summer. It was for a competition between the Women’s Institute, Merched y Wawr and the show committee. I won! I had an unfair advantage though: very fresh eggs from my own hens!

  7. I make a coffee cake my mom-in-law made on the farm. We have loved it over the years and I used a yogurt cake as base to see how it came out. Make cake batter as directed. Over it sprinkle 3cups diced ,raw rhubarb . Over that about 3/4 c. Sugar, and generous 2T. Of cinnamon. Bake about 35 min. At 350. The topping sinks to bottom. House smells heavenly, turn slices up-side down and she used to just pour fresh cream over it to eat. I use cream fraiche.

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