"By the time I got to France, everybody I knew, knew how to make yoghurt cake already," she recalled. "They learn the yoghurt cake in maternelle (nursery school), and they have that recipe for the rest of their lives."
That the cake is so frequently made by children may have something to do with the ratio-driven formula at its core: one part yoghurt to one part oil, two parts sugar and three parts flour; plus three eggs and leavening. Doubling as a delicious maths problem, the recipe doesn't rely on a kitchen scale, like most French bakes, but rather on volume measures facilitated by the ubiquitous 125g terracotta yoghurt pot – a tool that has frequently found its way into Crapanzano's US-bound checked luggage.
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