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) from Gâteau: The Surprising Simplicity of French Cakes (page 16) by Aleksandra Crapanzano

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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

    Can substitute cake flour for all-purpose flour, other berries for strawberries, and vanilla extract for rose water.

  • 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.

  • 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.

  • 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.

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