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.



A spoon of memories.Nutella spoon
A spoon of comfort.
A spoon of wellbeing.
A spoon “that helps the medicine go down”.

The spoon that a baby brings to his mouth for the first time.
The spoon that you used to put in a jam pot after school, seated in the kitchen enjoying the return home.
The spoon of honey that your grandmother used to give you when you couldn’t sleep.
The spoon that your mom let you lick while she was making cakes.
The spoon of hot chocolate on a Saturday morning on a winter’s day.
The spoon that you shared with your love for your first  one-person dessert.
The spoon that lets you to taste if the stew is well seasoned.

This small thing made of silver, metal or plastic carries our memories and souvenirs through the years and ages. The hero of the legendary French novel, ‘A la recherche du temps perdu’ – Remembrance of Things Past – by Marcel Proust, lives the same experience, living both the past and present simultaneously, when he bites into a Madeleine cake:

“And suddenly the memory revealed itself: The taste was that of the little piece of madeleine which on Sunday mornings at Combray (because on those mornings I did not go out before mass), when I went to say good morning to her in her bedroom, my aunt Léonie used to give me, dipping it first in her own cup of tea or tisane.”

In our modern age, though, what better way to remember the best moments of childhood than with a spoon of chocolate paste?

Madeleine – Make about 20
100g of butter
150g of caster sugar
150g of flour
2 eggs
A teaspoon of vanilla sugar
A teaspoon of bakery powder
A teaspoon of orange blossom
A few spoons of Nutella

Heat the oven at 180°C/gas 6
Whisk the eggs, caster sugar and vanilla sugar until white.
Add the flour and the baking powder.
Add the melted butter and the orange blossom.
Drop a small tablespoon of the batter into the centre of each prepared mould and add a teaspoon of Nutella and cover with some more batter.
Bake the madeleine for 8/9 mn until the edges are golden brown and the centres spring back when lightly touched.
Do not overbake or they will be dry.