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.

Strawberry Rhubarb Muesli / Muesli Fraise Rhubarbe

Strawberry Rhubarb Muesli A great way to start the day is with a nice home made muesli – the best known health conscious Swiss recipe. Continue reading

You can decline this recipe according to season and/or craving and now that those beautifully coloured spring fruits are at hand I didn’t want to skip on them.  Doing something with the rhubarb was already in my thoughts but I was not too sure on what to do with it. I went into one of my Swiss cooking books and a muesli recipe caught my eye. I didn’t base the recipe from one of my book but roughly followed this one (recipe in German). For the rhubarb, I usually make a compote in a pan but I found this recipe which was spot on for this muesli. The result is that the vegetable keeps a little its shape and the end result is not as watery and mushy.


Strawberry Rhubarb Muesli



Strawberry Rhubarb Muesli


Recipe for 3-4

Prep time : 20-25 min (+ rest time)

Cook time : 14 min



100 g rhubarb

1 tbsp sugar

90 g oats

2 dl milk

180 g plain yoghurt

3 tbsp dry roasted hazelnuts

1-2 tbsp honey

80 g strawberries

2 tbsp dried chopped cranberries



Heat oven at 180° C.

Cut the rhubarb into about 1 cm pieces, if the stalk is wide divide into two. Place in a baking dish with the sugar and toss. Cover with aluminum foil and place in the oven. After 10 min, once the sugar has dissolved, remove the foil and continue to cook for another 3-4 minutes. Once done set aside to cool.

Place the oats in a bowl and add the milk, yoghurt, cranberries and honey. Leave to rest for at least 20 min or so. Meanwhile roughly chop the hazelnuts and quarter the strawberries.  Add the rhubarb, strawberries and hazelnuts. Optionally you can keep aside a few pieces of strawberries and rhubarb to garnish at the end. Mix well and serve. I drizzled a little of the remaining rhubarb syrup on top.



Version Française

 Strawberry Rhubarb Muesli

Une bonne façon de commencer la journée c’est avec un bon muesli fait maison – la recette Suisse  bonne pour la santé la mieux connue. Cette recette peut être déclinée selon la saison et/ou l’envie et avec ces superbes fruits de printemps à disposition, je voulais en profiter.  J’avais déjà en tête de faire quelque chose avec de la rhubarbe mais je ne savais pas vraiment quoi. J’ai été voir dans mes livres de cuisine suisse et la recette de muesli à attiré mon regard. La base pour la recette je ne l’ai pas prise de mon livre mais plutôt du site que j’ai trouvé (recette en allemand). Pour la rhubarbe, d’habitude j’en fais une compote dans une casserole cette recette était parfaite pour ce muesli. Le résultat est que la rhubarbe tient un peu sa forme et le tout est moins aqueux  et détrempé.

Strawberry Rhubarb Muesli

Muesli Fraise Rhubarbe


Recette pour 3-4

Temps de préparation : 20-25 min (+ temps de repos)

Temps de cuisson : 14 min



100 g rhubarbe

1 cs sucre

90 g flocons d’avoine

2 dl lait

180 g yaourt

3 cs noisettes roties à sec

1-2 cs miel

80 g fraises

2 cs cannberges sechées hachées



Allumer le four à 180° C.

Couper la rhubarbe en tranches de 1 cm, si la branche est très large la diviser en deux. Placer dans un plat allant au four, ajouter le sucre et mélanger. Couvrir le plat avec du papier alu et placer dans le four. Après 10 min, retirer le papier alu e continuer la cuisson pendant 3-4 min. Une fois la rhubarbe prête la sortir du four et laisser refroidir.

Dans un bol mettre les flocons d’avoine, y ajouter le lait, le yaourt, les canneberges et le miel. Laisser reposer pendant une au moins vingtaine de minutes. Pendant ce temps hacher grossièrement les noisettes et couper les fraises en quartiers. Maintenant ajouter la rhubarbe, les fraises et les noisettes. Optionnellement  on peut garder de coté quelques pièces de rhubarbe et de fraises pour garnir à la fin. Bien mélanger et servir. J’ai utilisé un peu du sirop de la rhubarbe que j’ai ajouté au muesli.