Born and raised in France, former Great British Bake Off star Manon learned to cook from her mother and grandmother, who made everything from scratch.
Her recipe repertoire is inspired by her French heritage and this yogurt cake is one of the easiest to follow.
Sharing the sweet pastry from her cookbook ‘Et voilà!: A Simple Love Story in French Pastry’, the mother-of-two claimed it was ‘the simplest and quickest French cake she know”.
Known as ‘yogurt cake’, this light sponge cake pairs perfectly with fruity flavors for a refreshing afternoon treat and takes just 45 minutes to prepare.
Manon said: “The cake is so moist and versatile you can make it in many flavors and shapes – I use my simple Bundt pan.”
- 125 g pot of Greek yogurt
- Two pots of white sugar (250g)
- Three eggs
- A jar of olive oil
- Three pots of plain flour
- A teaspoon of baking powder
- A pinch of salt
- A teaspoon of vanilla extract
- Fresh raspberries or blueberries
Unlike most recipes that require specific measurements, Manon’s formula uses the empty yogurt pot to measure the same amounts of ingredients.
Simply measure two pots of sugar, three pots of flour and one of oil to make sure they match the amount of yogurt used in the cake.
Manon’s French yogurt cake recipe
Gather all the ingredients together with a large mixing bowl and a standard sized Bundt cake pan or loaf pan.
Grease the pan with a little butter or cooking spray, then sprinkle a light layer of flour on top.
Then empty the yogurt pot into the mixing bowl then fill it twice with sugar and pour it into the bowl. Mix everything with a whisk to form a thick cream before breaking in the eggs.
Stir in the eggs to loosen the dough then drizzle with vanilla extract, pour in the oil and stir again.
Now it’s time to add the dry ingredients, including flour, salt and baking powder.
Give the batter a quick taste to test the flavors and add more vanilla if needed, then pour into the prepared pan.
Cover the blueberries or raspberries with a little flour to prevent them from sinking, then place them on the surface of the dough and press them in lightly.
Bake for 35 minutes at 180°C, then remove and leave to cool for 10 minutes. Carefully invert the cake onto a cake stand with the fruit-filled side facing up.
Sprinkle with icing sugar and garnish with a sprig of rosemary. Manon said: “There you go. This is the quickest French cake in your repertoire!”