According to award-winning pastry chef James Beard Dominique Anselevery child raised in France learned to make a yogurt cake at home with their mother or grandmother, probably “using the yogurt cup as a tool for measuring the ingredients of the recipe”.
“Even though I was only 6 or 7 when I first made one, I still have the recipe memorized by heart,” Ansel said in a statement.
Related: James Beard Award-Winning Pastry Chef Dominique Ansel Shares His Must-Have Brownie Recipe with Salon
That’s why Ansel has partnered with Icelandic provisions – a company known for its rich and creamy traditional Icelandic skyr – to create a special new Skyr yogurt cake with cherries and almonds. This light and fluffy pound cake incorporates creamy whole milk skyr sprinkled with ripe black cherries and chopped almonds. It is then topped with toasted almonds and a burst of icing sugar.
“I’m thrilled to team up with Icelandic Provisions to create a new take on this childhood memory,” Ansel said. “The creamier, richer texture of their whole milk skyr paired with chopped almonds and juicy chunks of ripe cherries in their new flavor gives the yogurt cake a decadent texture.”
Ansel plans to serve the cake at his SoHo Dominique Ansel bakery — the same bakery that gained international fame for the invention of the cronut — until April 10; proceeds will go to City Harvest.
Cherry and yogurt cake (Icelandic Provisions/Dominique Ansel)Not in New York? Carefree. Ansel and Icelandic Provisions provided the recipe for skyr lovers and bakers to enjoy at home.
Recipe: Skyr Cake with cherries and almonds
2 containers* (250 gr) Icelandic provisions Fruit & Walnut Cherry & Almond Skyr
1 container (150 g) of sugar
½ container (64 gr) of grapeseed oil (or vegetable oil)
3 eggs (150 g) each
1 teaspoon (4 g) vanilla extract
1 teaspoon (5 g) of salt
2 ½ punnets (250 g) AP flour
½ teaspoon (2 g) baking soda
15-20 whole Amarena cherries
½ cup sliced almonds
- Preheat the oven to 320℉ (160℃).
In a bowl, combine the skyr yogurt, sugar, oil, eggs, vanilla extract and salt using a spatula. Blend until smooth.
Add flour and baking soda, stirring until just combined (be careful not to over mix).
Butter your cake pans. Fill both molds halfway with the batter. Divide the cherries and scatter the cherries over the top of the batter in the two pans. Top with remaining batter until each pan is ¾ full (do not fill to top as cakes will rise in oven). Sprinkle the top with a handful of almonds.
Bake for 30-35 minutes, or until a tested paring/cake knife comes out clean and the surface is golden brown. Leave to cool for 5 to 10 minutes before unmolding. Slice and enjoy!
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