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 →
Recipe information
Yield
Makes 1 cake
Ingredients
For the cake
1
½
3
1
1½
2
¼
½
For the soaking syrup
2
2
¼
For the glaze
¾
2
Need to make a substitution?
Preparation
Make the cake
Step 1
Preheat the oven to 350°F. Butter and flour an 8½ x 4½-inch loaf pan.
Step 2
Combine the sugar and orange zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.
Step 3
Whisk the yogurt and eggs together. Add the zesty sugar and vanilla and whisk to thoroughly combine. Add the flour, baking powder and salt and whisk just to combine.
Step 4
Add the oil and whisk just until homogenous.
Step 5
Pour into the prepared pan and bake for 35–45 minutes, or until a knife inserted in the center comes out clean.
Make the soaking syrup
Step 6
Prepare the syrup by heating the Grand Marnier and orange juice in a microwave until warm, but not hot. Stir in the sugar to dissolve. Drizzle this over the cake while still warm.
Make the glaze
Step 7
To make the glaze, warm the jam with the rum over low heat. Strain. Brush onto the cake once it has cooled to room temperature.
