Notes about Recipes in this book

• Yogurt cake (Gâteau au yaourt) - version 1

  • kari500 on February 07, 2023

    I did a lot differently, but I'm basically here to say that the bones of this recipe are great. I used ricotta instead of yogurt, and added 2 old chopped up bananas and about 1/2 cup flour-dusted chocolate chips, and it still turned out well. Also added a little bourbon and a little vanilla - I taste the vanilla a bit too much (and I love vanilla) but it is still a wonderful cake to have sitting in your kitchen.

  • kshell on May 10, 2023

    Have made several gâteau au yaourt over the years and this falls in line with the others I've had. A good, basic cake. I used 100g AP flour and 80g bleached cake flour but suspect it doesn't make much difference one way or another in the end. You'll still wind up with a good cake.

  • kellilee on February 13, 2024

    It is just amazing how the simplest of ingredients come together to make a perfect baked good. This cake was delicious - no need to change a single thing.

  • jsguaium on April 11, 2024

    I wasn’t crazy about this cake, but I do really like it toasted with butter.

  • Hawaii on January 12, 2026

    Made this cake with AP flour. It’s a great simple cake, absolutely nothing fancy. It’s easy to make (I love a simple cake that doesn’t use my stand mixer) and tastes so good. Perfect to nibble on with a cup of coffee or tea. I’m going to make this with cake flour next.

  • ShayLRoss on February 26, 2026

    A fantastic basic cake using yogurt, particularly if you crave something light as a snack or paired with a coffee/tea. If you're not familiar with cake baking, this is a perfect start.

• Almond yogurt cake (Gâteau au yaourt à la farine d‘amande)

  • stef on December 08, 2022

    A lovely quick loaf to make. It's crumb is tender from the almond flour and oil. I will use a little less sugar next time, maybe 25 grms. Sprinkled with slivered almonds. Baking time was 32 minutes. Repeat.

  • jenmacgregor18 on January 21, 2023

    Delicious, moist, and tender quick bread. Great lemon flavor with more subtle almond and vanilla. I subbed buttermilk for the yogurt. I also used Baker's Joy instead of buttering and flouring the pan. Worked perfectly. I accidentally overpoured the vanilla and ended up with likely almost 2 teaspoons but it wasn't overwhelming. I would probably add a little extra again next time. For both the ease of making and the end result, I agree with stef, this is definitely a repeat.

  • kari500 on January 29, 2023

    This is a lovely cake, sweet but not overwhelming so. Nice almond flavor, loved the orange, and agree that the vanilla is wonderful here. Mine sunk a bit as I took it out of the oven, but I’m sure that’s a problem on my end.

  • KevinSeattle on February 07, 2023

    It sunk in the middle and did not release from my well-greased, floured, non-stick pan, but the crumbs would be lovely served over berries and whipped cream, if I happened to have any. I probably won’t make this again.

  • kshell on May 31, 2023

    Excellent. This is my favorite kind of plain cake. I have made others from this book, but this will be the everyday cake I return to. Read this in your best Goldilocks story voice: the classic yogurt cake had a crumb that was too light and fluffy, the quatre-quarts was a tad dry. But then she made the almond yogurt cake and it was JUST RIGHT (dense and moist). She ate the whole thing! Joking aside, it did not come out of the pan in one piece. Next time I'll use a parchment sling. My family members were happy with all three of the cakes I just mentioned and would probably disagree about which one was their favorite, but this is mine.

  • stef on June 09, 2023

    Baked in a 10 cup party bundt pan. Baked for 35 minutes. Came out great. Pan was greased with bakers grease

  • jenburkholder on January 19, 2024

    Very nice, simple cake. Mine released easily from the pan using baking spray. It was a tad underdone at 35 minutes, and I ended up baking it close to 40. Would repeat when I need a simple cake with pantry staples.

  • jsguaium on April 11, 2024

    Baked in a loaf pan. I really like this cake and will repeat- very moist, good almond flavor.

  • kellilee on January 06, 2025

    Added the almond extract and the sliced almonds on top. Had to leave in the oven an extra 5 minutes (45 minutes) before fully baked and there was a slight sink in the middle which I am guessing was due to the almond flour. But the cake was moist and flavorful. I have truly enjoyed making the cakes in this cookbook.

  • midwifemel on January 25, 2026

    I made this cake exactly as written and it is fabulous. (On repeat in the house this winter) It doesn't last long in our house - gone in a couple hours. I do bake it in a small glass bundt pan (used baking spray). The flavor is outstanding. The crumb is tender and uniform.

  • ShayLRoss on February 26, 2026

    Another great, straightforward cake that utilizes almond flour along with a citrus flavoring through zest (although I opted for a miniscule amount of orange baking oil instead of zest). Can vary with other citrus or add-ins, maybe with some chopped nuts.

  • eclairea on April 13, 2026

    Tinkered with the recipe a bit: skyr instead of plain yogurt, olive oil instead of grapeseed, tangerine zest instead of lemon, amaretto instead of vanilla extract. Sadly the middle collapsed after it came out of the oven after 40 mins, and there was a bit of mushiness in the bottom middle, though a toothpick came out clean. Still tasted great, though!

• Yogurt cake with pears (Gâteau au yaourt et aux poires)

  • Kinhawaii on January 05, 2025

    Nice but I overcooked mine at 55 minutes- I thought I needed to wait for more color. I also didn’t have Poire William & should have used more vanilla instead of trying Calvados- as advised. It isn’t too sweet so the Calvados came through more than I expected. I made a compote with some extra pear in order to compensate for the dryness. Usually I make moist cakes with her recipes but for this one I should have checked it earlier.

• Orange blossom honey cake (Gâteau au miel et à la fleur d’oranger)

  • kkmatti on January 15, 2024

    My guest told me that this was one of the best cakes he's ever eaten. I enjoyed this as well. The orange flower and honey notes were lovely and the almond flour adds a little more richness to an otherwise simple cake. Note: The "glaze" is more of a soak. We skipped the creme fraisch serving suggestion - it doesn't need it. I used the King Arthur high altitude baking recommendations for the cake flour, baking soda, baking powder, sugar, and oven temp with great success for this cake at 5300 ft altitude.

• Lemon verbena peach yogurt cake (Gâteau au yaourt, à la verveine et aux pêches)

  • stef on June 01, 2023

    Lovely moist very lemony cake. I only had a tablespoon of verbena so really can't tell if I can taste it. Used blueberries instead of peaches and that worked out fine.

• Yogurt cake with strawberries, rose water and lemon zest (Le gâteau au yaourt avec des fraises, de l‘eau de rose et un zeste de citron)

  • kshell on May 29, 2023

    This was a delicious cake! I will make this again. Feels special but you can justify serving this for breakfast or a snack. I don't have little French fraises des bois and the instructions only mention cutting frozen strawberries, if using. I used fresh and tried to avoid the really big ones. I quartered the medium ones lengthwise and halved the small ones. End result was that some bites were very strawberry forward, and some not. I am OK with this and like the variety as you eat.

  • anothersarah on April 09, 2025

    Another winner from Gâteau. Loved the combination of flavors. I used basic strawberries (the ones housed in plastic boxes that Crapanzano tells you to avoid) and 1 tsp rosewater from some random brand that was definitely not organic. Crapanzano comes off a little precious with her instructions but I appreciate more direction rather than less even if I don't follow it. Used greek yogurt which likely resulted in a denser crumb but still delicious.

  • ShayLRoss on April 29, 2026

    A great cake simple in flavors and execution! I would cut up the strawberries smaller next time and flour them so that they spread around the cake more.

• Pound cake (Quatre-quarts)

  • stef on December 30, 2022

    This was not a success. Egg yolks and melted butter are beaten till pale and flour is added. This became very thick. Egg whites are beaten a bit stirred in and rest folded in. Batter was very thick, didn't rise up much in baking and baked very dense. In this book weights are given but never for butter and it's very annoying. I'm going under the presumption I tablespoon is 14grms.

  • stef on January 10, 2023

    Second time trying this pound cake. Instead of whisking eggs and sugar by hand I used the mixer. It came out very pale and creamy. Flour mixed in with no problem. Pound cake baked in 50 minutes and has a light dense texture like a pound cake should.

  • kshell on May 12, 2023

    Used a 9x5in. pan, it was done in 50 minutes and it seems rather squat. I wonder if I should have left some streaks remaining when I folded in the egg whites? No indication was given. Despite its short stature it tastes good and seems to have turned out OK. Most likely I'll make again (the verbena variation sounds lovely) but I'll use an 11x4in. pan to help with height.

  • pattyatbryce on April 10, 2024

    Comes together quickly and was terrific with the lemon curd option.

  • ShayLRoss on May 14, 2026

    A simple and straightforward recipe, although I thought that the 9"x5" pan was too big as the loaf came out pretty squat. I did the basic recipe and plan to try a few of the variations next time. Additionally, by measuring, I found that I only needed 3 eggs for 200 grams.

• Almond [quatre-quarts]

  • kellilee on March 05, 2023

    Jury is still out on whether I like the crumb of this dense cake. I think it might be ideal for eating a slice with a cup of coffee. Although I worked through my entire dozen of eggs looking for a quartet that would weigh roughly 200 grams in their shells, I ended up with more weight in eggs (around 216 grams). Not sure why I decided not to flex the amount of sugar, butter and flour to match those inflated eggs. Duh! There is a reason why the recipe is called QUATRE-QUARTS! Since there are 52 versions of this cake, I suspect I will try this one again in the future and hopefully will do just that. Otherwise, the cake truly came together quickly. It took an extra five minutes in the oven - 60 minutes - to cook. I made the Almond version with lightly toasted sliced almond (a whopping 1/2 cup) and some almond extract in place of the vanilla extract.

• Cardamom coffee [quatre-quarts]

  • Lepa on May 12, 2023

    This was good but not great. It wasn't nearly as good as the cardamom cream cake in this book, which is really fantastic. Here the texture was tight and almost a bit dry. It was still a bit undercooked after 55 minutes so I baked it an extra three minutes and maybe that's why the cake felt a bit dry.

• Fennel, orange and golden raisin [quatre-quarts]

  • Lepa on October 15, 2022

    This was a delicious combination of flavors- subtle but complex. The cake had a wonderful dense texture that is perfect for slicing thinly and enjoying with coffee or tea. It took an extra five minutes (total: 60 minutes) to bake completely in the middle.

  • jenmacgregor18 on July 15, 2023

    We did enjoy this one. I agree with Lepa. I did like the dense, fine-crumb texture. The flavors are great too. The fennel was very subtle. I would even add more next time. I did overbake mine. At 55 minutes, the rest of the cake was fine, but the center, where it had cracked, looked raw. So, I kept adding 5 more minutes. It never did look done in the middle, but the surface was very brown, & I removed it. After cooling it was definitely cooked throughout--and dry. I think it has so much butter it just looks underdone, but with cooling the moisture will redistribute. Next time I'd take it out at 55 minutes.

• Lemon curd [quatre-quarts]

  • pattyatbryce on April 10, 2024

    The extra moisture from the curd makes this dish. We would make again.

• Lavender lemon weekend cake (Gâteau weekend parfumé à la lavande)

  • anothersarah on March 29, 2025

    More lemon than lavender (was hoping for the reverse but the family loved it regardless). Even though I didn't love it quite as much as others, it was strangely addictive and I kept coming back for more.

• Yuzu cake (Le weekend cake au yuzu)

  • Kinhawaii on May 09, 2023

    Soft & moist cake with a tart kick. I used smaller pans & made three- they were rather flat & I probably should have used my smaller set of 4 pans. I think the 2 pans would still make a flatter cake like a photo I saw in a WSJ article. I would make this again. I used bottled yuzu which had a lemon lime taste.

• Lemon cake (Gâteau au citron)

  • tarae1204 on January 02, 2023

    This recipe does not specify if any lemon zest or juice goes into the cake batter. It only calls for lemon juice in the glaze. Doesn’t seem right. Other lemon cake variants in the book incorporate lemon into the cake batter. And the orange cake variation associated with this recipe calls for orange zest.

• Cake with brown sugar, rum and chocolate chips (Gâteau au sucre roux, au rhum et aux pépites de chocolat)

  • jenmacgregor18 on January 28, 2023

    Although I love chocolate, I find it overwhelms some dishes for me. I hate choc in pecan pie or banana bread. So, I thought I'd try this with just walnuts. Meh. I tried some with a boozy glaze. It was okay. Then a chocolate ganache, which I liked the best. This definitely needs the chocolate. It was good. I liked the rum, walnuts and chocolate combo. I'll probably not repeat it just because it's not my particular favorite.

  • stef on March 20, 2023

    Dusting the bundt pan with cocoa added a lot to the cake. This is a tender cake with a strong presence of rum. I used chocolate chips in the cake. Baked at 50 minutes and no problem unmolding. We real liked it and will bake again.

  • ShayLRoss on February 26, 2026

    Made this with a mix of dark chocolate chips and unsweetened baking chocolate as I was curious about the sweetness level of the brown sugar and honey. I didn't quite have enough rum (was just over 1/4 cup), so added a bit of water to reach 1/3 cup. The 40 minutes was perfect for the baking time and unmolded fantastically.

  • Feelingsamtastic on March 09, 2026

    Kids were not fans, but my husband and I devoured the cake!

• Hazelnut cake (Gâteau simple aux noisette)

  • Kinhawaii on May 11, 2026

    I thought this was delicious with all that brown butter- it smelled incredible. I think I overcooked it a tad since I tried to cook it in a long loaf cocktail pan & it was done quicker than usual. I would make this again. The surface looks bumpy because I tried to top it with coarse sugar - which turned out to be unnecessary & got absorbed.

• Cardamom cake (Gâteau à la cardamome)

  • Lepa on October 03, 2022

    This cake is just dreamy. It's simple and rich from the cream and fragrant from cardamom. I can't wait to have some with my coffee in the morning!

  • Io.veronicascott on January 24, 2023

    Very light and heavily scented with cardamom. A great snacking cake. We basically ate the whole thing in one sitting.

  • stockholm28 on May 13, 2023

    This cake is excellent and so easy. It is lighter than a yogurt cake. This is definitely a keeper. It is a great cake to make if you need to use up some heavy cream.

  • danlaik on June 09, 2023

    This is good! Mine turned out a little dry at 50 minutes, but my oven can be unpredictable even with an oven thermometer. Very fragrant, and I can’t wait to try it with coffee in the morning.

  • Jviney on July 15, 2023

    So lovely, made for Bastille Day. Pulled mine out at 47 minutes and it was done. Satisfying and simple, and quick to prepare.

  • stef on November 19, 2023

    A lovely fine crumb. This loaf comes together quickly. You have to like cardamom because the flavour is intense. Baked in 50 minutes. This will be a nice addition to my bake tray.

  • anothersarah on March 14, 2025

    So easy, fluffy and delicious. Not much to look at but such great flavor.

• Apple and Calvados cake from Normandy (Gâteau Normand aux pommes et aux Calvados)

  • Lepa on November 03, 2022

    This is a lovely, dense cake full of apples, walnuts and spice. I made it as a breakfast cake and it feels more like a dessert cake because it is a bit sweet. I think it would be lovely with the suggested creme fraiche as a special dessert. The recipe says to bake this for 85-90 minutes but mine was perfectly done with a crackly top at about 75 minutes.

  • jsguaium on April 11, 2024

    Loved this cake and will make again; crunchy top a bonus. I made as directed but used lairds apple brandy instead of calvados.

• Berry cake (Gâteau aux baies)

  • Kinhawaii on May 14, 2023

    Nice moist cake, lighter fruit than other cakes I’ve made, so more fruit on the side served with it as suggested would improve its appearance for guests & would accommodate others who would like more. I think it’s tasty as is. Edges had a nice crunch. Unfortunately when I took it out to test it at 55 minutes my center sunk & never recovered -I guess I could have hidden it with the whipped cream which was also suggested. It filled the springform pan & took 60 minutes for me. I used mostly blueberries & added some macerated diced strawberries.

  • jenmacgregor18 on May 05, 2024

    I subbed sour cream and used frozen raspberries. It took longer to bake with the frozen berries and I had to cover the top with foil as it was getting dark. It was still not set in the middle at 60 minutes. It took 70 overall. But the result was a delicious cake. Moist. Rich, but not overwhelmingly so. Not too sweet. Great lemon and raspberry flavor throughout. The author notes that the crumb is best on the day it's made. It does have a lot of moisture so storage in the fridge will be needed for leftovers. Edit: holds up well in the fridge.

  • fultre on April 20, 2026

    Made this twice—first with AP flour, 2nd with cake flour. Interestingly we loved it the first time—moist, somewhat dense crumb, lovely hint of citrus from the limoncello and jammy berries. However the cake flour version was ho-hum—too fluffy, almost dry; I won’t go that route again. Both times I used homegrown frozen raspberries (I think I could increase by 1/4-1/2 c) and used a mix of nonfat Greek yogurt and whipping cream since I didn’t have crème fraiche. Cooked 5-10 less than minimum time. The outside got fairly brown but not burnt/dry using the springform pan.

• Apricot cake

  • Astrid5555 on August 15, 2023

    This is one of these recipes that bring out the best of unripe stone fruit and turn not so perfect fruit into a delicious summer cake.

• Semolina, olive oil, yogurt and tangerine cake (Gâteau de semoule, à l’huile d’olive, yaourt et mandarine)

  • anothersarah on April 08, 2026

    This was just ok. Perhaps my semolina was old but it was sort of bland and a little mealy. The glaze was good. This was my first disappointment from an otherwise wonderful baking book.

• A great big orange cake (Un grand gâteau à l’orange)

  • Kinhawaii on May 24, 2023

    Nice tender orange cake but my cake didn’t come out of the bundt pan in one piece. This has only happened to me once or twice before so I don’t think it was my greasing but something I did with the syrup. I did make half a recipe in a 6 cup bundt & after baking it filled the pan. All of the cakes I’ve made so far from this book have been nice & moist, so if I ever make this again, I would probably skip a syrup & just use a glaze afterwards.

  • kkmatti on November 11, 2024

    This was a lovely simple cake. I had a little trouble getting the cake to release from the pan, but a few light taps to the bottom of the bundt pan with a hammer solved the problem. Next time I would poke twice as many holes in the cake for the syrup to distribute the syrup better.

  • Running_with_Wools on May 05, 2026

    My mother made this cake for my twins’ 14th birthday. A delicious, moist and very orange-scented cake. Eating it with a scoop of vanilla iced cream gives orange sickle vibes. We used homemade crème fraiche that came together beautifully.

• Blood orange rosemary polenta cake (Gâteau polenta à l’orange sanguine et au romarin)

  • Chefjames1 on March 29, 2026

    A really nice, light snacking cake.

• Moist banana bread (Gâteau aux bananes moelleuses)

  • wcassity on June 13, 2023

    Delicious. Moist and cakey. Deep flavor. Came together easily.

  • jenmacgregor18 on June 24, 2023

    The texture was great, but we didn't like the flavor. It's weird. You can't taste either the coconut or the rum distinctly, but it's enough that it makes the banana bread taste off. It's like they're all competing for attention. It's just odd. And I love coconut, rum, and banana. It does not work for us.

  • jenburkholder on January 05, 2025

    Really liked this tropical take on a banana bread. The coconut was subtle but added a lovely aroma and the texture of the cake was gorgeous. Would make again.

  • anothersarah on March 14, 2025

    This was great - stayed moist and not too sweet. I subbed vanilla extract for the rum and did not add the coconut extract. My new go to banana bread recipe.

• Dorie and Pierre‘s Ispahan cake (Gâteau Ispahan de Dorie et Pierre)

  • EmilyR on April 21, 2026

    I have had many an Ispahan dessert (sometimes also paired with litchi/lychee) so I knew what I was in for. The rose syrup I made and the rose extract you may be able to find at an Indian or Middle Eastern grocery. I couldn’t sort out what the extra egg was for despite reading the recipe several times. My cake wasn’t done in the middle (it was baked in stoneware - my mistake), but the top began to burn and I had put it in an extra 10 minutes. When I inverted it and pulled it from the pan, it melted into itself so I had to put it back in the oven being a gloppy mess. Nice flavor, but I want it to be a bit more sturdy.

• Raspberry clafoutis (Clafoutis aux framboises)

  • Running_with_Wools on May 11, 2026

    We enjoyed this warm at the end of our Mothers Day meal. It’s a deep, comforting, custardy clafoutis with pops of tart raspberries.

• Walnut espresso cake (Gâteau aux noix et au café)

  • Kinhawaii on August 12, 2025

    This was very tasty but after frosting, because it’s so hot, I refrigerated it- & the texture didn’t recover- so as she says I should have frosted before serving & stored the frosting in the refrigerator. For some reason I decided to turn the pans when half of the cooking time had passed & I’m not sure if that’s why, but at the end, the center was thinner & bubbly & the sides risen, like some low to no flour chocolate cake. It looked odd but mostly hidden by frosting until it’s cut. I used cognac instead of rum in the frosting & I liked the walnut espresso combination of flavors.

• Gianduja torte (Gâteau au gianduja)

  • jenburkholder on October 22, 2023

    This was quite nice, and unsurprisingly very rich. Doesn’t say where to add the chocolate mixture, so I stirred in before folding in meringue. Served with crème fraîche - it needed it.

• Chestnut cake (Gâteau aux marrons/gâteau purée de Châtaignes)

  • Kinhawaii on April 14, 2025

    Delicious, moist & light. This was better than I expected. Will definitely repeat.

• Chocolate corks (Bouchons au chocolat)

  • stef on March 05, 2023

    I tried baking these 3 times before I was able to take them out of the silicon mold. To take them out I cooled them completely and then froze mold and all for 30 minutes, and they just popped out. After all this, this is a lovely moist full of chocolate flavour little cake great with coffee. Will bake again.

  • Kinhawaii on June 02, 2023

    These were delicious- tender, fudgey, melt in your mouth -cakes. Mine took longer in my oven- not sure if it’s supposed to do this but they rose to the top of the mold at 20 minutes but had shrunk down when baked- maybe because I opened the door to check them? It was my first time using the silicone mold so I buttered it well & they came out easily. Definitely will make again. I used Kahlua instead of rum. It was a bit fiddly trying to spoon the batter into tiny molds.

• Franco-American chocolate cupcakes (Les cupcakes)

  • danlaik on March 18, 2024

    This was good! Between the two extracts, this ended up tasting a little extracty. Not exactly bad, though. Boyfriend insisted on making a buttercream frosting with cream cheese, which was good.

  • ShayLRoss on February 24, 2026

    Good, solid cupcake that will pair well with coffee as it is not very sweet. I would love to come back to this with different chocolate and butter brands to get a difference in taste!

• Chocolate orange marble cake (Gâteau marbré au chocolat et à l’orange)

  • Kinhawaii on February 28, 2023

    Like a moist pound cake with nicely balanced chocolate & orange flavors. It started to get very dark near the end so I covered it loosely with foil.

  • bwhip on October 08, 2025

    Lovely cake, with a great flavor balance between the orange and chocolate. Texture is firm and a bit crumbly, but still very nice. We used the Cointreau, and I just used the zest of two large oranges, as four seemed quite a lot! The recipe called for a bake time of 60-70 minutes, but ours was fully baked at 55 (though my loaf pan is fairly large, so that may have contributed).

• Bittersweet chocolate espresso cake (Gâteau tout simple au chocolat amer et au café)

  • bwhip on September 15, 2025

    We really enjoyed this cake - eventually. The recipe says to bake for 30 minutes, but doesn’t say anything about how to check for actual doneness at that point (such as a few moist crumbs clinging to skewer). I took it out at that point, and it was still quite liquid. It wound up needing at least another 15 minutes, and then it actually became a cake, not just hot batter. End result was lovely, very dark and chocolatey, yet at the same time light in texture. We’ll make it again.

• Chocolate raspberry cake (Gâteau au chocolat et aux framboises)

  • Kinhawaii on August 13, 2023

    Delicious & light- like a mousse cake. I think it’s my favorite chocolate raspberry easy cake- so far. I was tired so just used powdered sugar on top but more berries or something dairy would definitely be nicer for company. I whipped the egg whites first then used the same bowl for the yolks for less washing up & I think it didn’t affect the intended texture too much. Next time I would sift the cake flour onto the batter- I got some tiny lumps that wouldn’t go away.

  • twoyolks on June 09, 2024

    This is a great chocolate cake and the raspberries compliment it well.

• Chocolate ganache marbled chocolate cake (Gâteau au chocolat marbré)

  • Kinhawaii on June 20, 2023

    When I took it out it looked ok but it later sunk to half the height (an inch) all over. I guess I expect that with some flourless cakes but usually the edge stays up-& it wasn’t undercooked. I refrigerated it overnight & ate it the next day- was like fudge - not like cake- & I couldn’t tell where the ganache was. I had about 1/3 cup of ganache left over too-& I hate wasting expensive chocolate. I was wondering why the chocolate is in ounces in the ganache recipe & in grams for the cake. I think it may be better eaten the same day at room temperature & the different textures might be distinguishable & less like a block of chocolate. I prefer other flourless chocolate cakes & especially her chocolate corks.

  • bwhip on December 28, 2025

    This was lovely and super chocolatey, as you can imagine. However, as the author states, it really should be served warm and with some whipped cream (she says chantilly). Cold from the refrigerator it's okay, but warming it really transforms it into something quite nice.

• Chocolate whiskey cake (Gâteau au chocolat et au whiskey)

  • jenmacgregor18 on May 19, 2024

    This one tastes good. And it's not too sweet. I wasn't sure about the raisins in it. but they grew on me. But overall, I'm not crazy about the texture. Not sure, but I think it's the potato starch in it.

• Chocolate and candied-orange loaf (Cake chocolat orange)

  • caitmcg on April 25, 2023

    This is a lovely cake. Chocolate is the dominant flavor, with almond in the background, but the chocolate, almond, and candied orange flavors all marry well.

  • Kinhawaii on June 14, 2023

    I think I prefer the chocolate orange marbled loaf cake better- it’s texture & taste. I think I should have glazed it with marmalade. I cooked it in a long loaf pan.

• The classic madeleine (La madeleine classique)

  • stef on December 12, 2022

    These were delicious but not a success. Author states the french prepare their pan add batter cover with plastic wrap and let rest for 6 to 12 hrs. I did it this way and when I went to take wrap some batter came off as a result no hump.i added some orange oil to batter and after baking they were coated in chocolate using a Non stick madeleine pan. 20 minutes in freezer. Came out with no problem.

  • KevinSeattle on October 01, 2025

    Every Madeleine had the bump. That’s never happened to be before and I was rightly absolutely pleased with myself. On a podcast Crappanzano said to fill the shells all to the top, cover with wrap so that it touched the batter... so I did that (I’ve never filled them up before). So it seems like it is all technique that led to success. They did overflow the shell and I had not buttered and flowered the non-shell parts of the pan, so that was obviously a problem but one that I can solve next time.

  • d.giginyc on April 13, 2026

    Best Madeline recipe I’ve used to date. Each one came out with a bump as someone else noted. I did keep my batter in the fridge for 48 hours though AND I had it in a piping bag. Covered mine in chocolate and it was still moist after sitting in the fridge for another 30+ minutes.

• Honey madeleines (Madeleines au miel)

  • Lepa on January 22, 2023

    These are really great. They were slightly burned at 11 minutes so next time I would check them at 10 minutes.

• Chocolate madeleines (Madeleines au chocolat)

  • Astrid5555 on January 02, 2024

    Despite having refrigerated the batter overnight the madeleines were missing their hump after baking. However, tastewise delicious.

  • ShayLRoss on April 23, 2026

    First madeleines and very pleased with the results!

• Chocolate financiers (Financiers au chocolat)

  • stef on April 28, 2024

    Nice intense chocolate flavour. Mine baked for 11 minutes. Sprinkled mini chocolate chip on them when they were hot.

• Raspberry financier cake (Gâteau financier aux framboises)

  • Kinhawaii on May 28, 2023

    Delicious- ate a tiny bit warm, would definitely make again. Made half a recipe in a 6 inch round pan, took about 30 minutes. Buttery, moist, low, sweet cake contrasting with the tart raspberries.

  • hbakke on April 05, 2026

    So good! Everyone loved this almondy, browned butter cake. The lightly crispy crust was perfect. Will repeat.

• Bourbon yule log (Bûche de Noël au bourbon)

  • darcie_b on December 25, 2022

    The bourbon flavor did not come through prominently and the syrup made the cake a bit difficult to handle - next time I think I would add bourbon to the filling instead of the cake. The genoise was a dream, however.

• Yogurt cake (Gâteau au yaourt) - version 2

  • KevinSeattle on January 13, 2023

    This was both surprisingly easy and surprisingly good. I made it in the morning to go with coffee, it’s that fast. It’s sweet but not too sweet, so it was not unreasonable as a breakfast pastry. I substituted orange for the lemon (I had it on hand), used a 9-inch cake pan and baked for 35 minutes.

  • Feelingsamtastic on February 21, 2023

    Loved the not-too-sweet flavor and dense texture. It did take quite a bit longer in the oven than expected, but may be due to my silicone pan.

  • danlaik on May 25, 2023

    This was very good. I used orange. It developed a nice crust on the top that was very satisfying.

  • twoyolks on April 27, 2025

    This was a really easy cake that was also very good. I used orange zest. It was not too sweet and had really good flavor.

  • cookingbychapter on April 08, 2026

    As simple in preparation as it is in taste. Lovely little anytime cake.

• Ham and cheese savory loaf (Cake croque monsieur)

  • KevinSeattle on January 23, 2023

    This is a knock-out “appetizer", and it really does have the texture of a cake. I’ve make these hors d’oeuvre breads before, and never liked them, but as a cake? This was a WOW from start to finish. Used Gruyere and probably baked for 55 minutes. The knife test is important, don’t use a toothpick.

  • Kinhawaii on May 14, 2023

    This was delicious. I used a long loaf pan again which took about 10 minutes less time to cook. I also used cheddar & a shallot- & would definitely make this again!

• [Cake] Savoyard

  • kellilee on February 15, 2023

    CAKE D’SAVOYARD (which is basically CAKE D’ALSACE with more cheese, less bacon). This is a quick bread with a denser crumb. The bacon, caramelized onion and Gruyere are prevalent. I did not have the Reblochon cheese so I added more Gruyere cheese instead. Note: This bread has a full two blocks (12 oz) of Gruyere. As this is Day Two, I will follow Aleksandra’s advice and bring the bread back to room temp before serving it today and then tomorrow we will try it toasted. There is a slight error in the recipe. You are instructed to caramelized the onions but then there is no instruction to add them to the batter so they went in with the cheese, bacon and parsley.

• Tomato, mozzarella and basil savory loaf (Cake salé aux tomates, mozzarella et basilic)

  • caitmcg on April 25, 2023

    Overall, a delicious bread, but I would probably use more tomatoes and more basil. Two tablespoons of olive oil was plenty to coat the tomatoes and still produced more than the tablespoon of roasting liquid called for in the batter. Neither the parmesan nor the garlic really came through. I baked mini loaves.

• Roquefort and walnut savory loaf (Cake Roquefort et noix)

  • Kinhawaii on October 05, 2023

    Very nice & moist. I used Asian pear, shallots, & a mild blue Oregon cheese- it wasn’t as rich as the description mentioned with the mild blue cheese & without lardons. I would like to try it with lardons next time. Pear was mentioned as a substitute for the lardons. I cooked it in a long loaf pan & it took 35-40 minutes.

• Eat Your Books by Jenny Hartin

  A stunning book for the cake lover in all of us.

  Full review