Have you read the book Bringing Up Bébé by Pamela Druckerman?
It’s a good read. The book follows one new mom as she navigates the world of parenting while living in Paris. Throughout the book, she compares American parenting methods with French methods. While there is a lot I don’t agree with in the book, one thing I found fascinating was how the French bake with their young (and I mean really young!) children.
In the book, Druckerman mentions a French friend’s 3 year old daughter who bakes a yogurt cake (gâteau au yaourt) all by herself. She explains that this is the first cake recipe that French children are taught due to the easy directions that include using the empty yogurt container to measure out the other ingredients. Druckerman explains that it is French a belief that baking is a lesson in patience as children have to wait until it is done baking to enjoy their snack. Also, it teaches children counting, measuring and fractions. French children start baking with their mothers as early as one year!
Needless to say, I had to try it out! My son enjoyed dumping the ingredients into the bowls. He needed help measuring and cracking the eggs, but besides that, he was on his own. The cake turned out delicious and my son was so proud he had made it all by himself that he was enticed to try a piece (which further reinforces my belief that when children have a more active part in the baking or cooking process, they’ll be more inclined to eat it).
Yogurt Cake (gâteau au yaourt)
Adapted from Bringing Up Bébé
2 (6oz) containers of plain yogurt (keep containers for measuring the other ingredients)
2 containers sugar
1 tsp vanilla
just under 1 container of vegetable oil
4 containers flour
1 1/2 tsp baking powder
1 container mini chocolate chips or 2 containers of berries (optional)
Crème fraîche (optional)
powdered sugar (optional)
1. Preheat the oven to 375 F
2. Coat 9″ round cake pan with cooking spray.
3. In a large mixing bowl, combine the yogurt, eggs, sugar, vanilla, and oil.
4. In a separate bowl, combine the flour and baking powder.
5. Add the dry mixture to the wet mixture and stir until just combined.
6. Add the chocolate chips or berries if desired.
7. Transfer mixture into the baking pan.
8. Bake for 35-45 minutes or until golden and the cake is springy. Let it cool.
9. Dust with powdered sugar and serve with the Crème fraîche if desired.
This post is linked up with Tasty Tuesday at Beauty and Bedlam, Slightly Indulgent Tuesday at Simply Sugar and Gluten Free, and Fat Tuesday at Real Food Forager
Hello! Welcome to the home of practical parenting tips that save you money. I'm Rebecca, the creative mind behind this site.
I am also a professional writer... and I'd be happy to work with you on your next project.
ContactFeel free to contact me at doggonethrifty [at] gmail [dot] com. I'd love to hear from you!