the european summer
I love the four seasons. The change every few months is exciting and brings wonderful things with it. The transition from spring to summer allows me to indulge in my European roots. I tend to my vegetable garden, cut fresh flowers, and arrange them into a lovely bouquet for the dining table. I'm also inspired to try new recipes—like this Gâteau au Yaourtby Manon Lagrève.
It’s the perfect cake to enjoy on my porch with a homemade cappuccino—an ideal moment of pause amid the busy days of summer. Cappuccinos are easy to make, and I’ll share a little post about the machine I use soon. Manon’s recipe is simple to follow and can be adapted to whatever fruit you have on hand. In her version, she adds raspberries; today, I used lemon and blueberries.
The recipe is so simple, you’ll laugh—and the result is a moist, soft, and absolutely delicious cake.
Gâteau au Yaourt
French Yogurt Cake
Ingredients:
½ cup yogurt (European-style whole milk yogurt works best—others may make the cake a bit dry)
1 cup sugar
3 eggs
½ cup oil (vegetable oil, olive oil—whatever you have on hand)
1½ cups flour
1 tsp baking powder
1 pinch of salt
1 tsp vanilla extract
Raspberries, blueberries, or any fruit you like
Instructions:
Combine all the ingredients in a standard mixer and mix until just combined. Gently fold in your fruit of choice.
Pour the batter into a greased baking mold and bake at 355°F (180°C) until done—anywhere between 30 to 55 minutes, depending on your oven and the type of pan you use.
Start checking at the 30-minute mark and add 5 minutes at a time as needed. Once you’ve found the perfect baking time for your setup, make a note of it on your recipe card—yes I think we all should have one 😉
Enjoy! With love, Malina