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 →

　　

Ingredients

Makes 1 cake

　　

For the cake

1 cup (200g) granulated sugar

　　Grated zest of 1 orange

　　½ cup (125g) whole plain yogurt

　　3 large eggs, at room temperature

　　1 tsp. vanilla extract

　　1½ cups (180g) all-purpose or cake flour

　　2 tsp. baking powder

　　¼ tsp. fine sea salt

　　½ cup neutral oil, such as canola or grapeseed

　　

For the soaking syrup

2 Tbsp. Grand Marnier

　　2 Tbsp. orange juice

　　¼ cup (50g) superfine sugar

　　

For the glaze

¾ cup apricot jam or marmalade

　　2 tsp. rum or water

　　

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.

　　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.

　　Images and text from Gateau by Aleksandra Crapanzano. Buy the full book from Scribner or Amazon.