The recipe is adapted from one given to Cookbook Author Janet Fletcher by Bill Corbett, former executive pastry chef for the Absinthe Group in San Francisco, who uses yogurt frequently in his desserts. The cake stays moist for a week if stored in a lidded plastic container.
Makes one 9-inch cake
Photo Credit: Eva Kolenko
Recipe courtesy of Janet Fletcher’s cookbook Yogurt published by Ten Speed Press. To learn more about the author and to order the book, visit http://www.janetfletcher.com/.