Gourmet autumn cake recipewith a Limousin accent!

Autumn recipe in Limousin

🍂 It’s autumn! Our favorite season! 🍂
It’s THE season for gourmets, a festival of colors and even better, flavors!

And because we’re in the mood for sweet, gourmet, comforting dishes, we’ve come up with a simple recipe for you, a revisit to the traditional yoghurt cake, inspired by the rich flavors of Limousin and making the most of the autumn harvest.

How about a cake with apples, pears, chestnuts and walnuts? So get your whiskers ready! Enjoy!

A classic,

à la mode de chez nous

As autumn approaches, there’s nothing like a good cake to warm hearts and delight taste buds. This Limousin autumn cake combines the lightness of yoghurt with ingredients emblematic of our region: crunchy walnuts, sweet chestnuts, tart apples and juicy pears. With its soft texture and bewitching aroma, it’s the perfect accompaniment to a cup of tea or hot chocolate at a tea party. Easy to make, it requires just a few ingredients.

🍎 🍐 You can prepare a homemade half-apple half-pear compote beforehand, which is one of the ingredients in the preparation. And if you have any left over after making this recipe, don’t hesitate to arrange it in pretty little raviers and enjoy it with your cake. A perfect match guaranteed!

Ingredients :

1 pot plain yoghurt
3 pots of flour (2 pots of chestnut flour and 1 pot of wheat flour)
2 jars apple-pear compote (homemade is better!)
1 jar sugar
1/2 jar of oil (or, for extra indulgence, 1/2 jar of melted butter)
3 eggs
1 sachet yeast
Chopped walnuts

Preparation:

Preheat oven to 180°C.
Pour the yoghurt into a large bowl. Clean it well, dry it and use it as a measuring cup for the following ingredients. How convenient!
Then pour in the sugar, the compotes and the 1/2 jar of melted butter (or oil, depending on your preference).
Crack in the eggs separately and gradually add them to the mixture, stirring well.
Mix the yeast with the flours.
Sift the flour-yeast mixture into the main mixture.
When the mixture is smooth, add a handful of chopped shelled walnuts.
Butter your baking tin (a cake or pastry tin will do) and pour in the mixture.
Bake for 35 to 45 minutes.
After 35 minutes, use the clean knife blade technique to check if your cake is cooked. If not, extend the baking time by 10 minutes.
Remove your cake from the oven and let it cool slightly before unmolding. Decorate as you wish and serve!

Extra tip n°1

After greasing your cake tin with butter, line it with brown sugar and gently pour in the mixture.

When baked, your cake will have a lovely caramelized crust – a delight!

Extra tip #2

When making your compote, don’t crush the fruit completely. The little pieces that melt under the tooth will add a unique, delicious texture to your cake!

And if you don’t want to use compote: you can! And without altering the quantities of the other ingredients. Just be sure to reduce the baking time slightly.

Extra tip n°3

Feel free to adapt the recipe to your tastes: if you want an “all-chestnut” recipe, replace the walnuts with chestnuts gleaned from a nice walk in the forest!

And for those with a sweet tooth, add a few grams of cinnamon. It’s so good!
And for those with a sweet tooth, make a little chestnut cream icing on top and add a few chestnut pieces. Yummy!

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