Almond yogurt cake (Gâteau au yaourt à la farine d‘amande) from Gâteau: The Surprising Simplicity of French Cakes (page 8) by Aleksandra Crapanzano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations. Can substitute lime or orange for lemon.

  • 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!

  • 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.

  • 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.

  • 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.

  • jsguaium on April 11, 2024

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

  • 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.

  • 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

  • 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.

  • 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.

  • 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.

  • 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.

  • 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.

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