Life Is Sweet…

Yoghurt Muesli Cake

I’m back! For this first post after a break, I wanted to post a sweet recipe since at the moment it reflects the summer I’ve had, filled with great friends, amazing moments and exciting news since in October I’ll be starting a master’s degree in Creative Writing at the University of Lancaster! Continue reading

Recently I bought sunglasses that have a yellowish tint and when you look through them, all seems brighter; at the moment, now even when I take them off, all still seems just as bright.

For this recipe, I tried to remain on the Swiss side of the kitchen and so I made this cake, which is inspired by one of our national breakfasts: the bircher muesli. As a starting point I took this easy yoghurt cake recipe from the site Journal des Femmes (in French) and from there I added oats, blueberries and a streusel inspired topping with almonds. Baking is not my strongest point but this recipe was not only easy, but it was also quick to put together and I didn’t end up with a huge mess in my kitchen. All these aspects made the final result even tastier…



Yoghurt Muesli Cake

Recipe for a 22-24 cm springform cake mould.

Prep time: 15-20 min

Cook time: 35-40 min



In this recipe the pot of yoghurt serves of measurement.

1 yogurt nature

2 jars of sugar

1 sachet of vanilla sugar

3 jars of flour

1/2 pot of oil

3 eggs

1/2 sachet baking powder

1 pinch of salt

1 ½ pot fine oats

250 g blueberries

Butter or oil to grease the cake mould


For the topping:

3 tbsp. finely chopped almonds

2 tbsp. flour

5 tbsp. sugar

2 tbsp. oats

3 tbsp. butter



Turn on the oven (180°C). Butter a round mould.

2 Pour the yogurt in a bowl and add in the order in mixing well with a wooden spoon: sugars, the eggs one by one, the flour, baking powder, salt, the oil. Finally delicately fold in the oats and the blueberries.

For the topping place all the ingredients in a bowl and massage them with your fingers until the preparation looks like crumbs.

Transfer the batter in the buttered cake mould and evenly sprinkle the topping on the surface.

Bake for 35-40 minutes on the lower part of the over, by then, when you insert the tip of a toothpick it should come out dry. Leave to cool and unmould.

Blueberry & White Peach Pancake Batter Cake

Blueberry & White Peach Pancake Batter Cake It’s blueberry season and this year my garden has been really generous. Generosity doesn’t only come from my garden but also from the birds which are not as greedy as last year… maybe there’s more sources of food elsewhere. I really wanted to post a recipe with blueberries Continue reading

so looked for inspiration and found an idea I liked here and from there I made my own version of this pancake batter pancake. I find it’s a perfect recipe for the summer as its light consistence goes well with the warm weather. This will be my last recipe for the next two weeks. This weekend I’m off to a high school reunion (I can’t wait!) and next Thursday we’re off to Marbella for a week with my fiancé and a friend of ours. Meanwhile I wish you all a great beginning of summer and see ya in a couple of weeks!


Blueberry & White Peach Pancake Batter Cake


Recipe for 6-8 servings / a 22-24 cm x round cake pan

Prep time: 15-20 min

Cook time: 45-50 min



2 dl milk

1 vanilla pod

50 g sour cream

2 large eggs

50 g butter melted

225 g all purpose flour

150 g sugar

2 tsp. baking powder

1 tsp. salt

130 g blueberries

1 white peach

Icing sugar



Heat oven at 180°C and grease a cake pan

Add the sour cream to a bowl. Incise the vanilla pod, scrape out the seeds and add them to the sour cream then mix. Now add the milk eggs and melted butter.

In another bowl place the dry ingredients: flour, sugar, baking powder and salt. If the baking powder is a little pebbly pass it though a strainer.

Add the wet ingredients to the dry ones and whisk until the dough is smooth. Use a strainer if you end up getting lumps.

Cut the peach in half and remove the pit. Cut each half into two parts and then divide each quarter into two parts.

Pour the batter in the cake pan. Sprinkle the blueberries on top and place the peach wedges in a circle.

Bake for 45-50 min. Once the top of the cake has a nice golden colour (check by inserting a toothpick in the batter and if it comes out dry it means it’s ready) remove it from the oven and wait 5-10 minutes before removing it from its mould. Dust the cake with icing sugar and serve.


Blueberry and Almond Muffins

Blueberry and Almond Muffins I was really looking forward to making something with the blueberries form my garden. Continue reading

It’s my favourite fruit and last year I couldn’t eve take advantage of them since the birds seem to have gotten to them before me. This year at least, they are leaving them a bit more alone. For this recipe I had a look at Michael Ruhlman’s book Ratio and adapted my recipe from that: I added the ground almonds and the blueberries. I also wanted to wanted to try adding a crumble top so online I found this recipe but since I don’t really like food that is too sweet I reduced the amount to be placed on the muffins. Enjoy!

Blueberry and Almond Muffins   Blueberry and Almond Muffins


Blueberry and Almond Muffins


Recipe for 12 muffins

Preo time: 15 min

Cook time: 25-30 min



100g blueberries

180 g flour + more for dusting

50 g ground almonds

100 g sugar

2 tsp baking powder

1 tsp salt

2 large eggs

100 g butter + more for greasing the pan

2 dl milk


For crumble topping:

20 g butter

35 g flour

40 g sugar



Heat oven at 200°C. Grease the muffin tins and dust them with some flour.

Place the ground almonds in a non stick pan and cook until lightly browned, toss regularly. Once done set aside.

In a bowl mix the flour, ground almonds, the sugar, baking powder and salt. In another bowl mix the eggs with the butter and milk. Add the wet ingredients to the dry ones until just combined together

In a third bowl lightly dust the blueberries with flour and mix them into the batter.

Prepare the crumble topping by placing all the ingredients in a bold and work the with either a for or with your hands (I used both) until the mix is fine and even.

Fill the muffin cups with the batter till the edge. On top sprinkle the crumble topping and quickly place in the oven to cook for 20-25 min.

Remove from the oven and wait five minutes before removing them from their mould and placing them on a rack to cool.