We have just spent 3 days in the beautiful Alpine region surrounding Lake Annecy.
Annecy itself is a gorgeous little town (if a little overcrowded as we went during the busiest time in mid August) and is known as ‘The Venice of France’ with numerous charming bridges festooned with flowers crossing the river Thiou,(one of the shortest rivers in France, being only 3.5kms long), which flows through its midst.
The most famous being ‘The Pont D’amour’ which lies at the mouth of the river guarding the town. The legend is that if you kiss someone on the centre of this bridge, then you will remain together for life!
The Lake is stunning, even beneath the steely skies that we encountered, as we arrived during a three day ‘blip’ in the weather.
The intermittent rain did not however dampen our spirits as the welcome that we received in the wonderful Chambres et table d’hotes, ‘La Maison de Marie’ (read my review on Trip Advisor) was warm and friendly and nothing was too much trouble for Marie, who is a born hostess.
The breakfast table always included, along with the usual array of delicious breads, and home-made jams, a gateau or two, notably a ‘gateau au yaourt’ (yoghurt), made my Marie’s daughter
Gateau au Yaourt is very popular in France and especially in the Alpine regions close the the Swiss border. The twist was that Marie’s daughter used different flavoured yoghurts each day so that there was always a new and exciting flavour to discover.
My favourites were lemon and Blueberry (although this did colour the cake slightly and although it tasted delicious, perhaps the lemon was more pleasing to the eye.)
As I am still on holiday, I have not had the opportunity to try this recipe myself, but intend to try it using either raspberry or fig yoghurt (or even make one of each!)
Nothing could be easier than this recipe as it requires no weighing of ingredients and simply uses the yogurt pot as a measure – Literally ‘Child splay’
1 pot of Yoghurt
1 pot of oil
2 pots of sugar
3 pots of plain flour (farine)
1 pot of powdered almonds (poudre d’amandes)
½ a sachet of dried yeast (levure chimique)
1 sachet of vanilla sugar (optional)
A pinch of salt
Pour the yoghurt in to a large mixing bowl (saladier)
Add the sugar, flour and powdered almonds and mix well
Stir in the oil
Break the eggs into the mixture and beat them in using a hand whisk
Gently whisk in the vanilla sugar and yeast
Pour into a buttered cake tin and bake for around 30 mns at 180 degrees/gas mark 4 Check after 20 minutes that the cake is not becoming too brown on the top and test with a skewer to see if the middle is cooked or not (if the skewer is clean when removed from the cake, then it is done)