One of the books that I have found the most helpful during my pregnancy and toddler years was Bringing up Bébé, by Pamela Druckerman. Her explanation of the “Cadre” or “frame” has been how I attempt to mother, setting clear boundaries (like a picture frame) for children while also giving them a sense of autonomy and independence.
In her book Bringing up Bébé, author Pamela Druckerman explores the cultural differences in parenting between French and American families. One aspect of French cuisine that she highlights is the simple yet delicious French yogurt cake (Gâteau au Yaourt). Made with basic ingredients like yogurt, flour, sugar, and eggs, this cake is a staple in French households and is often served as an after-school snack for children. Druckerman notes that this cake is a perfect example of how French parents prioritize teaching their children to enjoy the simple pleasures in life, including good food. So why not try making this easy and delicious cake for your own family and bring a little bit of French culture into your home?
Pulled from Orangette (can’t get to her site anymore, so reposting here)
This type of cake is an old classic in France, so simple kids can make it. It is also very forgiving, so even Olivia can help and over/under fill and still will taste great. My girls loved making it when they were younger! Traditionally, the ingredients are measured in a yogurt jar, a small glass cylinder that holds about 125 ml. Because most American yogurts don’t come in such smart packaging, you’ll want to know that 1 jar equals about 1/2 cup.
French Yogurt Cake
1 jar equals about 1/2 cup
For the cake:
1 jar plain yogurt
2 jars granulated sugar
3 large eggs
3 jars unbleached all-purpose flour
2 tsp. baking powder
2 tsp. grated lemon zest
1 jar canola oil
For the glaze:
Juice from 2 lemons
1/2 jar powdered sugar
Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the yogurt, sugar, and eggs, stirring until well blended. Add the flour, baking powder, and zest, mixing to just combine. Add the oil and stir to incorporate. Pour and scrape the batter into a greased 9-inch round cake pan.
Bake for 30-35 minutes, until the cake feels springy to the touch and a toothpick inserted into the center comes out clean. Do not overbake.
Cool cake on a rack for about 20 minutes; then turn it out of the pan to cool completely.
When the cake is thoroughly cooled, combine the lemon juice and powdered sugar in a small bowl and spoon it gently over the cake. The glaze will be thin and will soak in like a syrup.
Serve.
