The quintessential French childhood cake — made using an empty yogurt pot as the measuring tool. Soft, moist, and infinitely customizable. Every French person has baked this at least once — now with exact carb counts for diabetes management.
Values for 1 slices
Preheat oven to 180°C (350°F). Grease and flour a 22cm (9-in) round cake pan.
In a large bowl, whisk yogurt, sugar, eggs, oil, and vanilla extract until smooth and combined.
Sift in flour, baking powder, and salt. Stir with a spatula until just combined — do not over-mix or the cake will be dense.
Pour batter into the pan and bake 30–35 min until golden and a toothpick inserted in the centre comes out clean.
Cool in the pan 10 min, then turn out onto a rack. Dust with powdered sugar or serve with fresh berries.
Carbs come from flour and sugar (GI ~75–80). If eaten as dessert after a meal, calculate the combined carbs from the whole meal. Use your usual dosing method agreed with your care team to dose for the full meal + dessert together. Log your blood sugar response — cake can cause a fast rise followed by a slower one from the fat.
