There’s no mixer required, no fancy technique, and no long ingredient list. You just need a good whisk, one bowl, and about ten minutes of hands-on time before it’s in the oven.

What makes this the “classic” version?

There are many versions of gâteau au yaourt, but they all share the same bones: yogurt, sugar, flour, oil (not butter), and eggs. Traditionally, you take the empty yogurt pot itself and use it to measure everything else (more on that below).  That’s where the cake gets its French nickname as a “no-measure” cake.

For this recipe, I’ve translated that traditional yogurt pot ratio into standard cups and grams, so you can make it with the tools already in your kitchen.

The cake bakes up moist and tender, with a fine, close crumb – closer to a pound cake than a fluffy American layer cake I’d say. The cake has a little tang from the yogurt and is only lightly sweet, which is very much the point: it’s meant to be a snacking cake, not a dessert-table showstopper.

I bake mine in a 9×5-inch loaf pan for the classic “French goûter” (afternoon snack) shape, though a round 8- or 9-inch cake pan works just as well.

Ingredients for this Classic French Yogurt Cake

• Plain whole-milk yogurt. The heart of the recipe, and where the cake gets its moisture and gentle tang. I recommend you use plain, whole-milk yogurt (ideally, not Greek, not Skyr, not low-fat). The extra fat and moisture make a real difference here.
• Eggs. Two large eggs give the cake its structure and lift. Bring them to room temperature so they incorporate smoothly.
• Sugar. Just enough to sweeten without tipping the cake into “dessert” territory. This is a lightly sweet, everyday cake.
• Neutral oil. Vegetable, canola or sunflower oil, rather than butter. This is what keeps the crumb so moist for days, and it’s part of what makes the batter so quick to mix (no creaming, no melting and cooling butter).
• Vanilla extract. The classic flavoring component.
• All-purpose flour, baking powder and salt. Standard pantry staples that give the cake its rise and structure.

The Traditional Yogurt-Pot Method

If you want to try baking this the way it’s done in French kitchens, here’s the classic ratio, using an empty 125g yogurt container itself as your only measuring tool:

2 pots plain yogurt : 2 pots sugar : 3 pots flour : 1 pot oil, plus 2 eggs, 1 packet (about 2 ½ tsp) baking powder, a pinch of salt and a splash of vanilla.

It’s not precise, but that’s exactly the charm of it, and it’s genuinely how most French families still make this cake today. For your first attempt, I’d recommend following the measured recipe below; once you’ve got a feel for the batter, the pot method is a fun (and very French) way to make it from memory.

My Best Tips for a Classic French Yogurt Cake

• Don’t overmix the batter. Stir just until the flour disappears. Overmixing develops gluten and makes the crumb tough instead of tender.
• Room-temperature ingredients matter. Cold eggs and yogurt won’t emulsify as smoothly with the oil, which can leave you with a slightly denser cake.
• Check for doneness early. Ovens vary, so start checking with a toothpick a few minutes before the recipe’s minimum bake time.
• Let it cool before slicing. The crumb continues to set as it cools, so resist cutting into it warm if you want clean slices.
• It’s even better the next day. Like most yogurt and pound cakes, the flavor and texture improve slightly after an overnight rest.

A few ways to serve it

Serve it plain with a cup of coffee or tea, the way it’s most often eaten in France, or dust the top with powdered sugar for a little polish. It’s also lovely with a spoonful of strawberry jam, a dollop of crème fraîche, or fresh berries on the side. For a weekend brunch spread, slice it alongside my French Almond Croissants or serve it toasted with butter the next day.

Ways to flavor & vary this cake

Once you’ve got the base recipe down, it’s endlessly adaptable. This is genuinely the starting point for most of the yogurt cakes on this site. A few of my favorite variations:

• Fresh Peach Yogurt Cake – sliced peaches and warm spices, for summer.
• Orange Yogurt Cake – bright citrus, brushed with an orange-honey glaze.
• Lemon Poppy Seed French Yogurt Loaf – zesty, with a honey-lemon syrup soak.
• Blueberry Lemon Yogurt Loaf – bursting with berries, late-summer perfect.
• Poached Pear Vanilla Yogurt Cake – cozy and autumnal, with a pretty pear pattern on top.

You can also stir in chocolate chips, swap the vanilla extract for orange flower extract, or fold in a handful of fresh berries right into the batter.

Frequently Asked Questions

What’s the difference between French yogurt cake and American cake?

French yogurt cake is denser and less sweet than a typical American layer cake, with a tighter, more tender crumb closer to a pound cake than a fluffy sponge. It isn’t frosted or filled:  it’s meant to be an everyday snacking cake, not a special-occasion dessert.

Can I use Greek yogurt instead of regular yogurt?

You can, but the texture will be a little denser and less tangy, since Greek yogurt has less moisture and a different acidity. If that’s what you have, it will still work,  just know the crumb will be slightly tighter than with regular plain yogurt.

Can I use flavored yogurt?

Yes, vanilla or lemon-flavored yogurt work well and add a subtle extra layer of flavor. Just avoid yogurts with fruit chunks or a lot of added liquid, which can throw off the batter’s texture.

Do I have to use oil, or can I use butter?

I recommend sticking to oil, which is traditional for this recipe.

Can I bake this in a different pan?

Yes. A 9×5-inch (22.8×12.7 cm) loaf pan is my go-to for the classic shape, but an 8- or 9-inch round cake pan works just as well. Start checking for doneness about 7-8 minutes earlier, since a wider pan bakes faster than a narrow loaf.

How do I store it, and can I freeze it?

Store it covered at room temperature for up to 3-4 days, or in the fridge for up to a week. To freeze, wrap it tightly (whole or in individual slices) and freeze for up to 2 months; thaw at room temperature before serving.

Why did my cake sink or not rise properly?

This is almost always old baking powder or a slightly underbaked center. Check your baking powder’s freshness, and make sure a toothpick comes out fully clean from the center before pulling the cake from the oven.

If you enjoy classic French baking, you might also love:

• Classic French Pound Cake (Quatre-Quarts)
• Fresh Peach Yogurt Cake
• Orange Yogurt Cake
• Lemon Poppy Seed French Yogurt Loaf
• French Magic Cake (Gâteau Magique)
• Invisible Apple Cake (Gâteau invisible aux pommes)
• Classic French Chocolate Moelleux Cake

I hope you enjoy this Classic French Yogurt Cake recipe as much as I do.  If you have any questions or feedback, please leave a comment and I’ll be glad to assist.

Classic French Yogurt Cake (Gâteau au Yaourt)

Print Recipe

Serves: 8-10 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

1 cup (250g/2 yogurt pots) plain yogurt
1 cup (200g/2 yogurt pots) sugar
2 large eggs, at room temperature
½ cup (60ml/1 yogurt pot) neutral oil (ie. Canola)
1 tsp vanilla extract
1 ½ cup (190g/3 yogurt pots) all-purpose flour
½ tsp salt
2 ½ tsp baking powder

Instructions

1. Line a 9x5" cake pan with parchment paper. Pre-heat your oven to 350°F (180°C) with a rack in the middle.
2. In a large mixing bowl, whisk together the yogurt and sugar. Whisk in the eggs, and then the oil and vanilla extract. Stop when just smooth.
3. In a separate bowl, sift together the flour, salt and baking powder. Add the dry ingredients to the wet ingredients and whisk together until just incorporated.
4. Pour the batter into the prepared pan and bake for 40 minutes, or until lightly golden on top and a knife inserted in the middle of the cake comes out clean.
5. Transfer onto a cooling rack, wait about 10 minutes before unmoulding.

The post Classic French Yogurt Cake (Gâteau au Yaourt) appeared first on Pardon Your French.

Why You’ll Love This Strawberry Basil Galette

• A simple, no-fuss French dessert anyone can master.
• A flaky, buttery homemade crust (pâte brisée).
• A fresh and unique pairing of strawberries and basil.
• Perfect for summer entertaining, picnics, or casual desserts.
• Easily adaptable (including a nut-free option).

Ingredients for this Strawberry Basil Galette

For the Galette crust

• Flour. All-purpose flour works perfectly here, giving the crust just the right balance of structure and tenderness.
• Salt. Just a pinch enhances the overall flavor of the dough.
• Butter. Use cold, unsalted butter cut into small cubes. For best results, I like to cube the butter ahead of time and chill it in the fridge for at least an hour before baking. Keeping the butter very cold is key to achieving a flaky, tender crust.
• Water. You’ll need about ¼ cup (60 ml) of ice-cold water to bring the dough together. Add it gradually, one tablespoon (15 ml) at a time, you may not need it all.

For the filling

• Almond flour. A light layer is sprinkled over the crust before adding the fruit. It helps absorb excess juices during baking, keeping the base crisp rather than soggy.
• Fresh basil.  Thinly sliced basil is mixed with the almond flour, adding a delicate, slightly floral note that pairs beautifully with the strawberries.
• Strawberries.  Choose fresh, ripe, in-season strawberries. Hull them and slice them thickly (rather than quartering) so they bake evenly and stay tender.
• Sugar. I like to toss the strawberries with about ¼ cup (50g) of sugar before assembling. This not only enhances their natural sweetness but also helps create a thicker, more cohesive filling, so your galette slices cleanly instead of being too runny.

How to Make a Strawberry Basil Galette (Step-by-Step)

1. Make the dough – Combine flour, salt, and cold butter until crumbly. Add ice water gradually, then form into a disk and chill.
2. Prepare the filling – Toss strawberries with sugar. In a separate bowl, mix almond flour and basil.
3. Assemble the galette – Roll out the dough into a rough circle. Add almond-basil mixture, top with strawberries, and fold the edges over.
4. Bake – Brush edges with egg wash and bake until golden, crisp, and bubbling.

My best tips for a strawberry Galette:

Here are a few more tips before you start making this galette.

• Keep everything cold: Using cold butter and ice-cold water is essential for a successful dough. Cold butter stays firm as it’s worked into the flour, creating small pockets that result in a flaky, tender crust. Ice-cold water helps bring the dough together without melting the butter.
• Chill the dough: Let the pâte brisée rest in the fridge for at least 20–30 minutes before rolling it out. If it feels too firm straight from the fridge, let it sit at room temperature for 5–10 minutes until it softens slightly and becomes easier to handle.
• Don’t worry about cracks: If the dough cracks when folding it over the filling, simply dampen your fingers with a little lukewarm water and gently press the cracks together to seal them. Rustic is part of the charm of a galette.
• Leave enough border: When adding the filling, leave about a 2-inch (5 cm) border around the edges. This makes it easier to fold the dough over the fruit.
• Keep it as flat as possible: Arrange the strawberries in a single, even layer so they bake uniformly.
• Make it nut-free: If you’d like a nut-free version, swap the almond flour for all-purpose flour or rolled oats. Both options will still help absorb excess juices while baking.

Galette FAQs:

Can you make galette dough ahead of time?

Yes! The dough can be made up to 2 days in advance and kept refrigerated. You can also freeze it for up to 1 month.

Why is my strawberry galette watery?

This usually happens if the fruit is layered too thick. Keep the fruit in a single layer for best results.

Can I use frozen strawberries?

Potentially yes, but thaw and drain them well first to avoid excess moisture.

This Strawberry Basil Galette is everything I love about French home baking: simple ingredients, seasonal fruit, and a rustic finish that never tries too hard.

If you enjoy rustic French baking, you might also love:

• Classic French Strawberry Tart
• French Plum Tart (Tarte aux prunes)
• Alsatian Blueberry Tart 
• Blueberry Peach Galette 
• Classic Apple Tart Tatin 
• Normandy Apple Tart 
• Classic French Fruit Tart 
• Apricot Frangipane Tart 
• Peach Crème Fraiche Streusel Tart
• Blueberry Bundt Cake (Tourte aux Myrtilles)
• Gâteau Basque (Basque Cake with pastry cream)

Strawberry Basil Galette

Print Recipe

Serves: 8 Prep Time: 1 Hour Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

For the "Pâte Brisée"crust:
1 1/2 cups (188g) all-purpose flour
1/4 teaspoon salt
¾ cup (170g) cold unsalted butter, cut into small cubes
¼ cup to 1/3 cup (50ml to 78ml) ice-cold water

For the base:
½ cup almond meal
A handful (7-8 leaves) of fresh basil, chiffonade

For the filling:
4 cups fresh strawberries, cut into large slices. (about 1 ½ lb)
¼ cup sugar

1 egg yolk + 1 tablespoon of milk

Instructions

1. Make the dough. In a large bowl, whisk together the flour and salt. Add the cold cubed butter and work it into the flour using your fingertips (or a pastry cutter) until the mixture resembles coarse crumbs with small bits of butter still visible.
   Gradually add the ice-cold water, one tablespoon at a time, mixing just until the dough comes together. Shape into a disk, wrap, and refrigerate for at least 20–30 minutes.
2. Prepare the filling. In a bowl, gently toss the strawberries with sugar. Set aside.
   In a small bowl, mix together with your fingers the ground almond with chopped basil, so it’s well combined.
3. Roll out the dough. On a lightly floured surface, roll the chilled dough into a rough 12-inch circle. Transfer it onto a parchment-lined baking sheet. If the dough feels too firm, let it sit for 5–10 minutes until it softens slightly; it will be much easier to roll. Pre-heat your oven to 400°F (200°C).
4. Assemble the Galette.  Sprinkle the basil and ground almonds over the center of the dough, leaving about a 2-inch border.
   Arrange the strawberry mixture in a single, even layer over the almonds. Fold the edges of the dough over the fruit, pleating as you go. Don’t worry if the dough cracks slightly: just dip your fingers in a bit of water and gently smooth it back together.
5. Bake. In a small bowl, whisk together with the egg yolk and milk, and brush the edges of the galette.
   Bake at 400°F (200°C) for 35–40 minutes, until the crust is golden and the fruit is bubbling.
   Let cool completely before slicing and serving.

The post Strawberry Basil Galette (Easy French Galette Recipe) appeared first on Pardon Your French.

If you love dishes like Cassoulet but want something easier, this is your recipe!

What is “Petit Salé”?

“Petit Salé aux Lentilles” is a traditional, rustic French stew of salt pork, smoked sausage and tender lentils. It is a classic of French country cooking, especially in colder months.

Now, in French, Petit Salé literally means “lightly salted.” It refers to the salt-cured pork used in this recipe. Historically, before refrigeration, pork was preserved in salt. That salted pork would then be slowly simmered with lentils – a cheap, filling staple across rural France.

Today, Petit Salé aux Lentilles remains a cherished French classic, a staple in many French households. The salt pork is slowly stewed for hours alongside smoked sausage, aromatic herbs, and tender carrots, resulting in rich, melt-in-your-mouth flavors. The hearty stew is served with French lentils, whose earthy taste perfectly complements the savory meats.

It is often compared to Cassoulet but is much simpler to make:

• No beans to soak overnight – this recipe is made with simple lentils.
• No duck confit – this recipe is made with readily available salt pork and sausage.
• No multi-day preparation – making Cassoulet is traditionally a 3-day process, while this recipe requires 3 hours.

Why you will love this dish

This French pork and lentil stew checks so many boxes:

• Budget-friendly
• High-protein
• Naturally gluten-free
• Cozy and hearty
• Perfect for meal prep

It’s the kind of recipe that tastes even better the next day, which makes it ideal for busy households. I love to prepare it on a Sunday, where I can take my time, and I have several lunches and dinners ready for the week!

Ingredients You’ll Need for this Pork and Lentil Stew

Here’s everything you’ll need to make a classic Petit Salé Aux Lentilles recipe. For North American cooks, I’ve included recommended ingredient substitutions.

• Salt pork: Look for a large, whole piece. In France, “Petit Salé” refers to lightly salted pork belly, shank, or hock. I recommend salt pork belly because it’s easier to slice beautifully for presentation, though a shank or hock will also work.
• Smoked sausage: Traditional French recipes use Saucisse de Morteau or Saucisse de Montbéliard, both flavorful smoked sausages from eastern France. In the U.S., good substitutes include Polish kielbasa, Andouille or smoked bratwurst. Avoid overly sweet or intensely smoked sausages: you want savory depth, not barbecue flavors.
• Green lentils: For the best results, use French green lentils (Du Puy lentils). They hold their shape, don’t turn mushy, and have a subtle peppery note. Regular green lentils are fine too, but avoid red lentils, which break down too much during cooking.
• Vegetables: Onion, garlic, and carrots are simmered with the pork and sausage. They become tender and absorb the rich flavors of the stew. For extra aroma, poke the cloves (spice) into the onion before adding it to the pot.
• Aromatics: Cloves, peppercorns, mustard seeds, bay leaves, and thyme flavor the cooking stock.

How to make this French Pork and Lentil Stew (Petit Salé aux Lentilles)?

This hearty French stew is easy to make but does require several hours and steps. No difficult techniques required here, but you should be available to pop in and out of your kitchen every hour or so, for over 3 hours of cooking. I recommend making this recipe during a slow day at home.

1. Optional : Soak the lentils in water for 1 hour (this helps make them more digest). Rinse through a strainer.
2. Desalt the pork by soaking it in cold water for 4 hours, changing the water halfway.
3. Prep veggies. Peel garlic cloves and cut them in half, peel onion and poke with 4 cloves (spice), peel carrots and slices in large coins. 
   
4. Simmer the pork in fresh water for 1 hour, then add garlic, onion studded with cloves, carrots, peppercorns, mustard seeds, bay leaves, and thyme; cook another hour.
5. Add smoked sausage and simmer 30 minutes more.
6. Meanwhile, cook lentils in chicken stock until tender.
7. Remove the vegetables from the pot and stir them into the lentils. Slice the pork and sausage, arrange on top of the lentils and vegetables, and serve warm.

Make-Ahead and Storage

This dish is ideal for meal prep as it is even better the next day. Once it’s completely cool, store it in an airtight container and refrigerate for up to 4 days. It freezes beautifully for up to 3 months. You can reheat it gently over the stove stop: a splash of water can help “break apart” the lentil clumps.

Frequently Asked Questions

Where can I find Puy lentils (French Green Lentils) in the US? 

In the U.S., Puy lentils (lentilles du Puy) are usually sold under a few different names. The easiest way to find them is to look for “French green lentils” or “Lentils du Puy.” The real ones come from the Le Puy region of France and sometimes carry an AOP/PDO label. You can find them at Whole Foods, Trader Joe’s (sometimes pre-cooked vacuum packs), World Market, some specialty or European import stores and some natural food co-ops. You can also find some online: ie. Amazon, Walmart. 

Can I cook everything in one pot?

Traditionally, the pork and lentils are cooked separately to control their textures. However, you can cook the lentils directly in the pork broth during the final hour if you prefer a more rustic one-pot stew.

Can I make this recipe in a slow cooker?

Yes. After desalting the pork, place all ingredients except the lentils in the slow cooker and cook on low for 6–7 hours. Cook the lentils separately and stir them in during the last 20–30 minutes.

Can I use canned lentils?

Yes, although the texture will be softer.

What wine pairs well with Petit Salé aux Lentilles?

This hearty dish pairs beautifully with medium-bodied French reds such as wines from Beaujolais or Côtes du Rhône. A rustic country red complements the smoky pork and earthy lentils.

What to serve with Petit Salé aux Lentilles? 

In France, Petit Salé is often served simply with Dijon mustard or Grainy mustard on the side, crusty bread and a simple green salad.

I hope you’ll enjoy this French Pork and Lentil Stew as much as I do! If you have any questions, please leave a comment. 

More Rustic French stews to try

• Classic French Beef Bourguignon 
• French Beef Daube (Provençal Stew)
• Flemish Beef & Beer Stew (Carbonnade Flamande)
• Garbure (Smocked Ham Hock Bean Cabbage Soup)
• Sausage Rougail (Creole Sausage Stew)
• Classic French Hunter’s Chicken Stew (Chicken Chasseur)
• French Lemon Chicken Thighs in White Wine Sauce

French Pork and Lentil Stew (Petit Salé aux Lentilles)

Print Recipe

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 3 Hours 3 Hours

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

2 lb (900g) salt pork (ie. belly, hock)
1 smoked sausage (ie. Kielbasa, smoked bratwurst)
2 cups (400g) dry green lentils
5 cups (≈1.25 qt/1.2L) chicken stock (ideally, low sodium)
4 garlic cloves
1 large yellow onion
4 cloves
4 medium carrots
1 tsp black peppercorns
1 tsp mustard seeds
3 bay leaves
4 sprigs thyme

Instructions

1. Desalt the pork (4 hours ahead). Place the salt pork in a large bowl and cover it with cold water. Let it soak for 2 hours, then drain and refill with fresh water. Soak for another 2 hours, then drain again.
2. Cook the pork. Transfer the pork to a large pot and add cold water to cover by about an inch. Bring to a boil, then reduce the heat and simmer gently for 1 hour.
3.  Prepare the aromatics. Peel the garlic cloves and cut in half. Peel the onion, leaving it whole, and stud it with 4 cloves (spice). Peel the carrots and slice into 1/3” coins.
4. Add the garlic, onion, carrots, black peppercorns, mustard seeds, bay leaves, and thyme to the pot with the pork. Simmer for another hour.
5. Add the smoked sausage (whole) to the pot and simmer for 30 more minutes.
6. Cook the lentils. (Optional: soaking lentils for 1 hour can make them easier to digest.) Rinse lentils under cold water, whether soaked or not. In a medium pot, combine lentils with chicken stock, bring to a boil, and cook 20–30 minutes, or until just tender. Drain and transfer to a serving dish.
7. Assemble the dish. Use a slotted spoon to remove the carrots, garlic, and onion from the pot, then gently stir them into the lentils. Taste and adjust seasoning if needed (salt). Slice the onion into large wedges if you like. Remove the pork and sausage from the pot, transfer onto a cutting board and cut into generous slices. Arrange the meat on top of the lentils and vegetables. Serve warm.

The post French Pork and Lentil Stew (Petit Salé aux Lentilles) appeared first on Pardon Your French.