Manon Lagrève appeared in the Great British Bake Off in 2018 and said the simple recipe could be perfect for any occasion as it only uses a few ingredients
The GBBO chef has shared their simple recipe(Image: Getty)
Renowned French chef and former Great British Bake Off contestant, Manon Lagrève, has shared her straightforward cake recipe that requires minimal time and effort in the kitchen. Born and raised in France, chef Manon picked up her baking skills through her mother and grandmother, learning valuable tips and techniques that she now incorporates into her own culinary creations.
Drawing inspiration from her French heritage, Manon delights in sharing her yoghurt cake recipe, also known as “gâteau au yaourt”, which can be prepared in a mere 45 minutes. The light and fluffy sponge cake pairs with an array of fruity flavours, making it potentially an ideal dessert for dinner gatherings or afternoon socials.
The recipe features in her cookbook, Et Voila! A Simple French Baking Love Story. In it, Manon describes this recipe as “the simplest and quickest French cake” she knows. She praised the cake’s moist texture and versatility.
She said this allows it to be crafted in various flavours and shapes. Her preferred method is using a simple Bundt tin.
IngredientsManon’s French yoghurt cake – full recipeInstructionsContent cannot be displayed without consentGrease a Bundt cake tin or standard-sized loaf tin with a little butter or cooking spray, then dust a light coating of flour over the top.Next, empty the yoghurt pot into a mixing bowl and fill it up twice with sugar and pour it into the bowl. Mix everything together with a whisk to form a thick cream before cracking in the eggs.To loosen the mixture, whisk in the eggs then drizzle in the vanilla extract, pour in the oil and stir once more. For the final step, add in the dry ingredients which include the flour, salt, and baking powder and pour into the tin. You can give the batter a quick taste test and if you feel it needs more flavour, you can add a little bit more vanilla.Cover the blueberries or raspberries in a little flour to stop them from sinking, then place them on the surface of the batter and push them in slightly.Bake in the oven for 35 minutes at 180C, then remove and leave to cool for 10 minutes. Carefully turn the cake out onto a cake stand with the fruit-topped side facing upwards.Sprinkle with icing sugar and top with a sprig of rosemary. Manon said: “Et voila. This is the quickest French cake in your repertoire!”
Dining and Cooking