Author Notes
Inspired by the Gateau au Yaourt recipe that every French child seems to learn. This cake is refined enough for a Spring dinner party and simple enough to make any time. The instructions are listed in cups with "jars" in parentheses. —Mercy Victoria
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Ingredients
- Buckwheat Cake
-
1/2 cup
yogurt (1 jar)
-
1 cup
sugar (2 jars)
-
3
eggs
-
1 cup
all purpose flour (2 jars)
-
1/2 cup
buckwheat flour (1 jar)
-
1 1/2 teaspoons
baking powder
-
1/2 cup
oil (1 jar)
- Honey Lemon Glaze
-
1 cup
powdered sugar
-
the juice of one lemon
-
the zest of one lemon
-
1 tablespoon
honey
Directions
-
Mix yogurt, eggs and sugar in a large bowl until sunny yellow and fully combined
-
Add dry ingredients and mix until just combined
-
Bake for 1 hour or until a knife inserted into the center comes out clean
-
To make glaze, combine all ingredients and mix until fully combined
-
Add water drop by drop until glaze is thin enough to drizzle
-
When cake is cooler but still warm to the touch, drizzle glaze over the top
-
Enjoy!
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