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
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
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.