Chocolate crumble banana bread

chocolate banana bread with crumble french version english version italian version (SCROLL DOWN) Banana breads are the equivalent to apple cakes in terms of how good they are. Whole-wheat flour, regular sugar or brown sugar, oil, butter, whatever you prefer, it’s always worth a try, isn’t it? It’s true that so far, I’ve tasted more apple cakes than banana breads, but I’m sure I will catch up very soon. Continue reading

Lemon and goat yoghurt cake

torta al limone e yogurt di capra

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Lemons are my “déja vu”, they are often either protagonists or background actors in my recipes with zest, juice or even both. And whenever I use them, there are no regrets, neither with this lemon and goat yogurt cake. I found the recipe in Donna Hay’s magazine and I could not resist giving it a try. Perfect as a snack with a cup of tea, or for a rushed breakfast or even for a lazy afternoon along a good book.


180 ml. of vegetable oil (almond for me) • 2 eggs •1 tablespoon of grated lemon rind • 60 ml. of lemon juice • 280 gr. of sugar • 180 gr. of goat yoghurt • 300 gr. of flour • 1 teaspoon of yeast. For the frosting: 160 gr. icing sugar • 1 tablespoon of lemon juice • ½ tablespoon of hot water.

  • Please note that in the original recipe a self-raising flour and a lot more sugar is supposed to be used
  • Preheat the oven to 180°, grease a mold with butter, set aside:
  • Put oil, juice, zest, yoghurt and sugar in a bowl and mix well;
  • Sift the flour with the baking powder, add the goat yogurt mixture and mix until you obtain a homogeneous mixture;
  • Put the mixture into the mold and bake 35-40 minutes;
  • When the cake is ready, let it cool down completely and prepare the frosting by mixing the three ingredients;
  • Pour the icing mixture over the lemon and goat yogurt cake, always starting from the middle. The icing mixture will cover all the sides slowly.

Gâteau de yaourt de chèvre et citron

gâteau au citron et yaourt

Le citron dernièrement est devenu mon « déjà vu », il revient souvent dans mes recettes, avec son zeste, son jus ou les deux. Et toutes les fois que je l’utilise, il n’y a jamais de regrets, avec ce gâteau il en fut encore ainsi.
Je l’ai découvert dans le magazine Donna Hay et je n’ai pas résisté à l’essayer. Parfait pour un goûter avec un thé ou un café, pour un petit déjeuner en vitesse ou un après-midi de paresse, peut-être avec un bon livre.


180 ml. d’huile végétale (d’amandes pour moi) • 2 œufs • 1 cuillère à table de zeste de citron râpé • 60 ml. de jus de citron • 280 gr. de yaourt de chèvre • 180 de sucre • 300 gr. de farine • 1 cuillère à thé de levure. Pour le glaçage : 160 gr. de sucre à glace • 1 cuillère à table de jus de citron • ½ cuillère à table d’eau chaude.

  • Dans la recette originale, il y a de la farine auto levante et beaucoup plus de sucre.
  • Préchauffez le four à 180°, graissez un moule avec du beurre, réservez :
  • Mettez l’huile, le jus, le zeste, le yaourt et le sucre dans un bol et mélangez bien ;
  • Tamisez la farine avec la levure, ajoutez-la au mélange de yaourt de chèvre et mélangez jusqu’à obtenir un mélange homogène ;
  • Mettez la mixture dans le moule et cuisez au four 40 minutes ;
  • Quand le gâteau sera prêt, laissez-le refroidir et préparez le glaçage en mélangeant les trois ingrédients ;
  • Versez au-dessus du gâteau de yaourt de chèvre et citron, en partant toujours du milieu. Le glaçage coulera ainsi sur les côtés progressivement.

Torta al limone e yogurt di capra

lemon and goat yogurt cake


180 ml. d’olio vegetale (mandorle per me) • 2 uova • 1 cucchiaino di scorza di limone grattugiata • 60 ml. di succo di limone • 280 gr. di yogurt di capra • 180 gr. di zucchero • 300 gr di farina • 1 cucchiaino di lievito. Per la glassa: 160 gr. di zucchero • 1 cucchiaio di succo di limone • ½ cucchiaio di acqua calda.

  • Nella ricetta originale prevede farina auto lievitante e molto più zucchero.
  • Preriscaldate il forno a 180°, imburrare una teglia da dolci con del burro o rivestitela con della carta da forno, tenete da parte;
  • Mettere l’olio, il succo, la scorza, lo yogurt e lo zucchero in una ciotola e mescolate bene;
  • Setacciate la farina con il lievito, aggiungere il composto di yogurt di capra e mescolare fino ad ottonere un composto omogeneo;
  • Versate il composto nella teglia e cuocere per circa 40 minuti;
  • Quando la torta è pronta, lasciatela raffreddare e preparare la glassa mescolando i tre ingredienti;
  • Versatela sulla torta partendo dal “centro”, la glassa colerà gradualmente ai lati.

butter free lemon cake»

Lemon and saffron loaf cake.


plumcake al limone e zafferano

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When I compare my character to my parents’ or with someone in my family there are always a few similarities. Both the good and the bad. I could make a long list in the matter of it, but the funniest thing is inheriting my grandmother’s passion for lemons or better compulsive desire to buy them. No jokes. Continue reading

Marbled pumpkin and chocolate sweet squares

torta di zucca e cioccolata senza burro


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I can proudly say that this year I celebrated Halloween like a real North American girl, since I carved some decorative pumpkins, I joined my friends Elif and Ali ‘s party with great enthusiasm, bringing food, alcohol and even choosing a costume. I have to admit that choosing the costumes has been really fun. In my head, my hubby and me were the perfect “bacon and egg” couple, but unfortunately we arrived too late, not even a single slice of bacon was left. Continue reading

Hazelnut cake with apple butter

hazelnut cake with apple butter

If you’re lucky enough to have apple butter as a topping, homemade ​​with organic apples, you’ll have the responsibility to honor it at your best. With one pot of my tasty apple butter in my hands, I had to concentrate on choosing the best matching cake. In my head, I was looking for something not too complicated, but not ordinary, and above all, with a rustic texture … Continue reading

Buckwheat cake with raspberry and cider sauce

buckwheat and raspberry cake

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I love savory more than sweet food, but I have more fun preparing cakes, in my mind they give me way too much satisfaction. There is no doubt. Lately with all the markets crowded with people and red fruits (of which Quebec is very proud), my desire to make cakes has notably increased. Continue reading