Easter yoghurt and lemon cake


Our local shepherdess and organic, cheese-maker extraordinaire also makes delicious, creamy, ewe’s milk yoghurt.I have literally been eating the the rich, dairy delight until the cows come home, or sheep as it may be in this case. It’s delicious on its own, with a drop of honey or fruit. However, much inspired by a fellow blogger’s recipe,  Little Loaf’s “Flourless Lemon, Almond and Ricotta cake”, which contains ground almonds, I decided to adapt it to include ground walnuts and the said yoghurt. The results are an extremely moist, light Easter treat, a welcome change from chocolate. Of course, we don’t all have fresh from the farm, ewe’s milk yoghurts. You could replace it with a quality, creamy, farm-style fromage frais or maybe even a good greek yoghurt.



100g of butter, softened

220g of golden caster sugar

Finely grated zest of 2 organic lemons

Half a teaspoon of vanilla extract

3 eggs

250g of walnut powder (I use grated “pain” de noix”, from the remains of an oil press. The advantage is it’s lighter than ground walnuts as 90% of the oil has been extracted. It’s great for cakes, biscuits and also savoury recipes such as pesto. Available online, from us. Do send us an email if you are interested)

or 150g of ground walnuts and 100g of ground almonds

25cl of ewe’s milk yoghurt

Icing sugar for decoration

1. Preheat your oven to 180°

2. Lightly grease a baking tin and place some greaseproof paper in the bottom. Little Loaf recommends a 20cm round one, but I used an oblong (30cm x 20cm x 5cm)

3. Beat the butter and sugar until light and fluffy, then add the lemon and the vanilla.

4. Add the egg yolks, one at a time, mixing well after each addition.

5. Fold-in the walnut powder, folllowed by the yoghurt.

6. In a separate bowl, whisk the egg whites until they form peaks. Add to the other mixture and fold in gently.

7. Pour the mixture into the tin and cook for 30 minutes, until slightly golden.

8. Leave in the tin to cool and then transfer to a plate to decorate.

Serve on its own with a dollop of double cream or a raspberry coulis.

Below are some of the shepherdess’ marvellous ewe’s cheeses.


Tomme de brebis & brebis frais affiné