Decades ago, I spent a summer as an exchange student with a family who lived on the outskirts of Paris. That summer was pivotal in many ways. In inspired me to experience more international travel, embrace bits of French culture in my own life (hello, baguettes), and learn and enjoy good wine that was not found in a jug from the grocery store. Last year, I found my detailed journal from that summer and it has been a joy to reminisce about that eye-opening adventure while reading each page. Trust me, you’ll read more about my first trip to France soon! Following is a snippet from my August 3 entry…
After getting dressed for the day, I learned how to make Gateau Yaourt. During the afternoon, Mme. Walter and I went to Conches-en-Ouche, 10km from their holiday home in Guernanville. We saw a funeral, a wedding, an exposition of porcelain from the French Revolution to the mid-19th century, and plenty of shops. After Conches, we drove to Breteuil where I bought material for a long skirt or dress – very pretty and very French. Dinner that night at home was ham, onions and fresh green beans from the garden, cheeses and Gateau Yaourt. My Paris Journal
L’Eglise Sainte-Foy in Conches-en-Ouche
You don’t need to sew a dress or review your porcelain collection right now, however! Instead, hone your cooking skills with an easy, classic French Yogurt Cake that I loved while spending a week in the country with my host family. For pairing? Pop the cork of a bottle of Rhonea Carte Or Muscat de Beaumes de Venise 2024 ($30) (sent as a sample) for a refreshingly sweet finale to the evening.
Gâteau au Yaourt (Yogurt Cake) is Simply Delicious
One bite of yogurt cake will help you understand why it is incredibly popular served with a cup of tea, coffee, or slightly sweet wine. Less dense than a traditional pound cake, this easy-to-make dessert has been popular for generations, especially after yogurt became commercialized. Truly, it’s so simple, that this recipe should be the first one any “little chef” can make on his or her own.
That morning in Guernanville, Mme Walter shared her recipe. Mix ½ cup of plain yogurt, 1 cup of sugar, 2 cups of flour, 1 cup of oil, 1 tablespoon of baking powder and salt until smooth, then add add cognac or lemon/orange peel for taste to the batter. Once blended, bake the cake in a preheated 450 degree oven (set to 350 degrees when cooking) for about 20 minutes. Delicious!
A few days ago, I made the French yogurt cake once more, but with a different recipe. After slicing, I topped it with a dash of confectioner’s sugar and fresh strawberries. Should you decide to create your own version of the cake, consider adding semi-sweet chocolate chips, candied orange, raspberries, or dark rum to the batter. Also, a dollop of orange marmalade on each slice prior to serving will be delicious, too.
Rhonea Carte Or Muscat de Beaumes de Venise 2024 is Slightly Sweet and Refreshing
Because I added lemon zest and vanilla to the mix then sliced strawberries for topping, I decided to enhance those flavors with a glass of Rhonea Carte Or Muscat de Beaumes de Venise 2024, a good choice. (Be mindful of your cake’s additional ingredients, too when pairing with wine. A buttery Chardonnay, Sauternes, or Grenache may be what works best if you add different flavors.)
Rhonea Carte Or Muscat de Beaumes de Venise 2024, is a delicate, naturally sweet wine from the Rhone Valley. 100% Muscat a Petits Grains, cultivated on limestone and clay-limestone soils of Beaumes de Venise, thrive in the area’s sunny Mediterranean climate. Since 1925, Rhonea, a highly regarded cooperative, is known for its “craftsmanship and commitment to quality, offering wines that capture the essence of their terroir.”
On the nose, flavors of white flower blossoms and juicy citrus wafted from the glass. On the palate notes were balanced between its smooth texture and subtle sweetness. Serve chilled and consider decanting for about 30 minutes in order to highlight the aromas.
Enjoy your own taste of France!
Cheers! ~ Cindy
