Dominique Ansel's Cherry & Almond Skyr Cake


Growing up in France, every child learned how to make a yogurt cake at home with their mother or grandmother, using the yogurt cup as a measuring tool for the ingredients in the recipe. I’m excited to team up with Icelandic Provisions to create a new take on this childhood memory.

Makes 2 small loaf cakes, serves 3-4 people

2-4.4 ounces
Icelandic Provisions Fruit & Nut Cherry & Almonds Skyr
containers (250g)
150 grams
1 container*
64 grams
Grapeseed Oil
1/2 container*
1 tsp
Vanilla extract
1 tsp
250 grams
All-purpose flour
2 1/2 containers*
1/2 tsp
Baking soda
15-20 whole
Amarena Cherries or Fresh Pitted Black Cherries
1/2 cup
Sliced Almonds
for topping
* Note: Container = empty Icelandic Provisions Fruit & Nut Cherry & Almond Skyr 4.4oz container
2 small loaf pans (5x3)
Rubber spatula
Mixing bowl
Step 1:
Preheat oven to 320°F (convection) or 360°F (conventional).
Step 2:
In a mixing bowl, combine the skyr, sugar, oil, eggs, vanilla extract, and salt with a spatula. Mix until smooth.
Step 3:
Add the flour and baking soda, stirring until just combined. Be careful not to over mix.
Step 4:
Butter your loaf pans. Fill both pans halfway up with batter. Divide cherries and scatter the cherries on top of the batter in both pans. Top off with remaining batter until each pan is 3/4 full (do not fill to the top, as the cakes will rise in the oven). Sprinkle the tops with a handful of almonds.
Step 5:
Bake for 30-35 minutes, or until a paring knife/cake tester comes out clean and the surface is golden. Let cool for 5-10 minutes before unmolding. Slice and enjoy!
Best enjoyed fresh-baked day of. You can also store in an air-tight container and enjoy next day.