Et Voilà is a cookbook centered around French baking classics. Contrary to what you may think about French baking, the recipes are not complicated or pretentious. They have a countryside baking feel where quality ingredients take center stage. 

It is the debut cookbook of Manon Lagrève who some may recognize from The Great British Bakeoff and her Tuesday Bake Along videos on Instagram and Tiktok. Manon was born and raised in a small rural village in Brittany, France. She grew up on her Maman and Papa’s farm and it was there she learnt to bake. In Et Voilà, she takes the best bakes from her French upbringing and infuses them with modern twists inspired by her current life in London.

As an avid home baker and one slightly obsessed with the art of making pastries, it is my kind of cookbook. It has everything from simple cakes and classic crepes to technical French pastries like croque en bouche and caramel millefeuille. While I’ve made only a handful of the recipes, the list I want to make will keep me baking for months.  

The recipe I’m sharing is the first recipe I made from Et Voilà. I wanted a simple cake that was sweet but not too sweet that I could enjoy on a leisurely weekend morning or for an afternoon tea. It is her recipe for Gâteau au yaourt – Yoghurt cake four ways. I chose the chocolate chip version, but she uses the same base to create amerena cherry and almond, orange, and sea salt chocolate frosted options. It is easy to make, delicious and the kind of cake recipe that becomes a go to.

Et Voila is published by OH Editions and distributed in South Africa by Jonathan Ball Publishers. You can find where it is stocked here.

French Yogurt Cake from Et Voilà

A simple yet delicious yogurt cake from Et Voila. Perfect for slow mornings and teatime. The base recipe is easily adapted to create four different variations.
Dietary: Nut Free, Vegetarian


  • 1 pound loaf tin


Base Recipe

  • 125 grams plain yoghurt 1/2 cup
  • 250 grams caster sugar 1 cup
  • 2 eggs
  • 60 grams neutral oil 1/4 cup
  • 225 grams all-purpose flour scant 2 cups
  • 1 tsp baking powder

For the Chocolate Chip Version

  • 100 grams chocolate chips
  • 1 teaspoon vanilla

For the Amarena Cherry and Almond Version

  • 150 grams fresh amarena cherries
  • 2 teaspoons almond extract

For the Orange Version

  • zest and juice of 1 medium orange

For the Chocolate and Sea Salt Icing

  • 150 grams dark chocolate
  • 50 grams butter
  • pinch sea salt


  • Preheat the oven to 180? fan.
  • Put the yoghurt into a mixing bowl, add the sugar and whisk well. Add the eggs, one by on, mixing well in between, the the oil and finish the batter with the flour and baking powder. Mix to a silky-smooth batter.
  • Depending on which recipe you are following, add the flavouring ingredients now.
  • Grease the tin and dust with flour, then pour in the batter. With a greased knife, trace a line in the middle of the batter on top of the cake. This will help the cake to rise correctly in the middle. Bake for 30-35 minutes until a skewer inserted into the middle of the cake comes out clean.
  • Remove the cake from the tin and immediately wrap it with cling film to keep the steam and moisture inside the cake.
  • If you are making the chocolate icing, melt the chocolate with the salted butter and simply pour on top of the cooled cake. Sprinkle with sea salt to finish.

Recipe is reprinted with permission from the publisher. Images are by Nutreats Food Photography Studio

French Yogurt Cake from Et Voilà


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