Dinner Party Yogurt Cake (French Gâteau au Yaourt Pour le Dîner)

A few small changes, including a Grand Marnier soaking syrup and a rum glaze, turn a childhood favourite yogurt cake into a dinner party classic. If you like candied orange peel, chop up a handful and add it.

Cake:
1 cup granulated sugar (200 g)
1 orange zested, freshly grated
½ cup whole plain yogurt (125 g)
3 large eggs, at room temperature
1 tsp. pure vanilla extract
1½ cups all-purpose or cake flour (180 g)
2 tsp. baking powder
¼ tsp. fine sea salt
½ cup neutral oil, such as Canola or grapeseed

Soaking Syrup:
2 Tbsp. Grand Marnier
2 Tbsp. orange juice, freshly squeezed
¼ cup superfine sugar (50 g)

Glaze:
¾ cup apricot jam or marmalade
2 tsp. rum or water

Make the Cake:
Preheat the oven to 350°F (180°C/160°C fan, Gas Mark 4). Butter and flour an 8½x4½" loaf pan.

Combine the sugar and orange zest in a bowl and, using your fingertips, rub them together to distribute the citrus oils.

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.

Add the oil and whisk just until homogenous.

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:
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:
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.

Makes 1 cake.

Cook’s Notes: This yogurt cake recipe can also be made in an 8" springform or 9" round cake pan. A 9" cake will only take around 30-35 minutes to bake, whereas an 8" round will take closer to 40 and a medium loaf between 35-45.