Friday, March 20, 2009

French Yogurt Cake with Marmalade Glaze

I wasn't looking to make a cake last night, but when I came across this week's Tuesdays with Dorie challenge on Tammy's Sassafras Cafe, I couldn't help myself. I had some yogurt on hand from another recipe and the rest of the ingredients are basic-always-on-hand stock. Warning: I'm about to gush over this cake because it was amazing. Amazing because it was super simple, it doesn't even require electric tools to prepare, and amazing in taste. I chose to use orange marmalade and orange juice for the glaze but any citrus flavor would work. I think it would be delicious with lime curd and toasted coconut. I didn't use the ground almonds because I was too lazy to grind some up but think they would add a great textural element to the cake. The versatility of this cake also deserves praise. Prepared as directed, you have a lovely loaf cake that is not too sweet and I found was nice as a quick breakfast with raspberry preserves. But, a few changes to ingredients and/or preparation, you could easily have a dessert that looks fancier than it actually is.

French Yogurt Cake with Marmalade Glaze
Dorie Greenspan Baking: From My Home to Yours

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such canola or safflower

For the Glaze
1/2 cup lemon marmalade, strained
1 teaspoon water

Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 81/2-x-41/2-inch loaf pan and place the pan on a baking sheet.
Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
Bake for 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold, and cool to room temperature right side up on the rack.

To Make the Glaze: Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
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1 comment:

  1. Oh, I would definitely use the 1/2 cup of ground almonds. Their wonderful flavor will add richness and nutrition. I find myself adding finely ground nuts to more and more treats. This is one of those recipes I can tell is really good just by reading it.


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