Dominque Ansel shares a recipe for Skyr Cake with cherries and almonds


While baking lovers might dream of Dominque Ansel’s next flawless creation, his Cherry Almond Skyr Cake recipe is one anyone can make from the home kitchen. Rooted in Ansel’s French childhood, the secret to a moist, flavorful yogurt cake begins with one particular ingredient. Ready to try Skyr Icelandic Provisions?

While the term moist might not be everyone’s favorite word, it’s an apt description when it comes to cakes. Aside from a tender crumb or the perfect cake-to-topping ratio, the reality is that a dry cake is one that should never be sliced.

Pastry chefs have different ways of ensuring the perfect bite every time. It’s usually about using the best ingredients.

In this recipe, Dominque Ansel uses Icelandic Skyr layouts. For those unfamiliar, Skyr isn’t just yogurt. It is much thicker and creamier than yogurt. While many people enjoy a cup on its own, the Skyr is perfection when used as an ingredient in a recipe.

With this Skyr Cake recipe with cherries and almonds, Ansel was inspired by his childhood in France. The yogurt cakes were a simple recipe, but one that makes sense. Sometimes the memory that flavors the bite is as important as the perfect measure.

Luckily, Ansel has shared his recipe and it’s simple enough to master even for the inexperienced baker. As bakers become more confident with the recipe, a few swaps can be made. From drizzled cherries to a little orange zest, there are plenty of ways to personalize it.

And this recipe can be served in different ways. From a little powdered sugar on top to a dollop of Skyr too, the versatility of this dessert is huge.

Here’s how to make Dominque Ansel’s Cherry Almond Skyr Cake.


  • 2-4.4 ounces Skyr Icelandic Fruit and Nut, Cherry and Almond Provisions
    trays (250g)
  • 150 grams Sugar 1 container* 64 grams
  • Grape seed oil 1/2 container*
  • 3 eggs
  • 1 teaspoon vanilla extract (4g)
  • 1 teaspoon of salt (5g)
  • 250 grams
  • All purpose flour 2 1/2 containers*
  • 1/2 teaspoon baking soda (2g)
  • 15 to 20 whole Amarena cherries or pitted fresh black cherries
  • 1/2 cup sliced ​​almonds for garnish
  • *Note: Container = Icelandic Provisions Fruit & Nut Cherry & Almond Skyr empty 4.4 oz container


  • 2 small bread pans (5×3)
  • rubber spatula
  • Mixing bowl


  • Step 1: Preheat oven to 320°F (convection) or 360°F (conventional).
  • Step 2: In a bowl, combine the skyr, sugar, oil, eggs, vanilla extract and salt using a spatula. Blend until smooth.
  • Step 3: Add flour and baking soda, stirring until just combined. Be careful not to overmix.
  • Step 4: 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. Cover with the remaining batter until each pan is 3/4 full (don’t fill to the top, as the cakes will rise in the oven). Sprinkle the top with a handful of almonds.
  • Step 5: Bake for 30-35 minutes, or until a paring knife or cake tester comes out clean and the surface is golden brown. Leave to cool for 5 to 10 minutes before unmolding. Slice and enjoy!
  • Storage: Best enjoyed day to day. You can also store them in an airtight container and eat them the next day.

Ready to start a new cake tradition in your household?

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