Photo by Joseph De Leo, Food Styling by Kaitlin Wayne
A few small changes, including a Grand Marnier soaking syrup and a rum glaze, turn a childhood favorite yogurt cake into a dinner party classic. If you like candied orange peel, chop up a handful and add it.
This recipe was excerpted from ‘Gateau’ by Aleksandra Crapanzano. Buy the full book on Amazon. Click here for more French desserts →
Cook’s note:
This yogurt cake recipe can also be made in an 8-inch springform or 9-inch round cake pan. A 9-inch cake will only take around 30–35 minutes to bake, whereas an 8-inch round will take closer to 40 and a medium loaf between 35 and 45.
Recipe notes
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