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Not the best picture as it was taken very quickly on my phone before the cake disappeared!

We have just spent 3 days in the beautiful Alpine region surrounding Lake Annecy.

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Lovely 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!

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The view from Pont D’Amour

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.

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Misty mountains surrounding the lake

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

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The view from the breakfast table

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!)

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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)

3 eggs

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)

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  1. Bache says:

    Bonjour Linda, j’aime beaucoup votre blog, il nous fait voyager et vos photos sont magnifiques.
    Depuis votre passage dans notre maison nous avons encore fait des gâteaux à tous les parfums.
    je vous souhaite encore pleins de voyages…
    A bientôt, peut être..

    • lindaravello says:

      Bonjour Marie, ca m’ai fait grande plaisir d’avoir des nouvelles de vous. On va se mariee, le fin avril et irons en Malte pour notre ‘lune de miel’ donc nous ne savons pas si nous allons prendre les vacances en aout cet an (peut-etre en Angleterre) Mais l’annee prochaine nous voudrions visiter les lacs Italienne,
      Vous devriez ecrire un blog sur les gateaux…….quell parfums avez-vous faites (moi j’ai en fait avec le yaort de Monoprix avec motits eclats de annanas
      Amicialement Lindy

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