Yogurt Cake (Gâteau au Yaourt)

Ingredients

• 1 pot (125 g) Plain yogurt (Use the pot as a measuring cup; any natural or Greek yogurt works.)
• 2 pots (250 g) Granulated sugar
• 1 orange (zest only) Orange zest (Fine zest; can substitute with lemon zest.)
• 1 bean Vanilla bean (Seeds only, scraped from the pod.)
• 3 pots (375 g) All‑purpose flour
• 1 sachet (10 g) or 2 tsp Baking powder
• 1 pinch (≈1 g) Salt
• 1 pot (125 ml) Sunflower oil (Neutral‑flavored oil; can use vegetable oil.)
• 3 Large eggs (Room temperature.)
• 2 tablespoons (30 ml) Grand Marnier (optional) (Adds orange‑flavored liqueur; omit for non‑alcoholic version.)
• 1 tablespoon Butter (For greasing the pan.)
• 1 tablespoon All‑purpose flour (for dusting) (To prevent sticking.)

Instructions

1. Aromatize the sugar

   Place the granulated sugar in the mixing bowl. Add the finely grated orange zest (or lemon zest) and the scraped vanilla seeds. Rub the mixture between your fingers for about 2–3 minutes until the sugar is fragrant.

   Time: PT5M

2. Combine dry ingredients

   Add the flour, baking powder, and a pinch of salt to the bowl. Whisk together until evenly distributed.

   Time: PT3M

3. Create the batter

   Make a well in the centre of the dry mixture. Pour in the yogurt, then add the eggs, sunflower oil, and Grand Marnier (if using). Using the whisk, mix from the centre outward until the batter is smooth and homogeneous.

   Time: PT5M

4. Prepare the pan

   Butter the loaf pan, then dust it lightly with flour, tapping out any excess.

   Time: PT2M

5. Chill the batter

   Transfer the batter into the prepared pan, smooth the top, cover tightly with plastic wrap, and refrigerate for 45 minutes.

   Time: PT45M

6. Preheat the oven

   While the batter chills, preheat a fan‑forced oven to 165 °C (330 °F).

   Time: PT10M

   Temperature: 165°C

7. Bake

   Remove the plastic wrap, place the pan in the centre of the oven and bake for 40–45 minutes, or until a skewer inserted into the centre comes out clean.

   Time: PT42M

   Temperature: 165°C

8. Cool and demould

   Allow the cake to rest in the pan for about 10 minutes, then run a thin knife around the edges and invert onto a cooling rack. Let cool completely before slicing.

   Time: PT10M

9. Serve or store

   Slice and enjoy plain, dusted with powdered sugar, or with a dollop of whipped cream. Store leftovers as described below.

   Time: PT0M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

10 g

Fiber

1 g

Ingredient Substitutions

• Instead of Plain yogurt: Sour cream, Buttermilk (thin with water)
• Instead of Granulated sugar: Coconut sugar, Brown sugar
• Instead of Orange zest: Lemon zest
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of All‑purpose flour: Whole‑wheat flour (use 100 % substitution)
• Instead of Baking powder: 1 tsp baking soda + 1 tsp cream of tartar
• Instead of Sunflower oil: Canola oil, Melted butter (use 100 % substitution)
• Instead of Large eggs: 3 egg‑replacer equivalents
• Instead of Grand Marnier (optional): Orange extract, Orange juice (reduce by half)
• Instead of Butter: Margarine, Cooking spray

Equipment Needed

• Large mixing bowl
• Whisk or electric mixer
• Microplane or fine grater
• Chef's knife
• Measuring cups/spoons
• 9 × 5 in (23 × 13 cm) loaf (cake) pan
• Plastic wrap (film alimentaire)
• Oven
• Cooling rack
• Oven mitts

Critical Steps — Do Not Skip

• Rubbing sugar with orange zest and vanilla seeds to develop aroma
• Chilling the batter for 45 minutes before baking
• Baking at the correct temperature (165 °C fan) and checking doneness with a skewer

Chef Tips from the Video

• Use the yogurt pot as your measuring cup for all other ingredients – it keeps ratios perfect.
• For extra orange flavor, add a splash of orange juice together with the Grand Marnier.
• If you omit Grand Marnier, replace with an equal amount of orange extract for flavor without alcohol.

Troubleshooting

Storage

Refrigerator: Cover tightly; lasts up to 5 days.

Freezer: Slice, wrap each piece in plastic and foil; up to 2 months.

Room temperature: If covered, good for 2 days; otherwise refrigerate.

Make-Ahead Tips

• The cake can be baked a day ahead; wrap tightly and store at room temperature.
• Freeze individual slices for later; thaw at room temperature or gently warm in the oven.