The past few weeks I’ve been on a bit of a yogurt cake kick. It was a cake recipe I used to rely upon during my chalet days, though back then I used a small french yogurt container as the measuring cup. Back in the U.S. where yogurt containers are a bit larger, I found another version in the Chocolate & Zucchini cookbook (and a version of it is on Clotilde’s blog). N likes it because it’s less sweet and dense than a typical cake, almost more like a very moist snack bread.
While I’ve stuck to the basic recipe for the most part (which, by the way, is fabulous topped with fresh raspberries and a bit of plain yogurt), my penchant for tinkering has resulted in a few new variations, including the cocoa cake with chocolate chips and fresh pomegranate seeds pictured above. Antioxidant cake, as I called it, was an enormous hit, and as soon as I see fresh pomegranates again, I’ll be making it.
After all, it could very well be the cure for my various ailments.