Over a year has gone by since I joined the Tuesdays with Dorie Bakers and finally it was my turn to choose the recipe for this week. With so many delicious recipes to choose from it was a difficult choice but finally I chose the French Yogurt Cake with Marmalade Glaze on pages 224-225 of Dorie Greenspan Baking: From My Home to Yours.
This is the type of cake I like the best – simple and moist and easy to make. Two mixing bowls, a whisk and a rubber spatula later and voila! I give you French Yogurt cake. I used orange zest instead of lemon zest and the orange scented sugar smelled heavenly. I decided to bake the cake in my individual mini loaf pan and baked the mini loaves for 25 minutes. Once cooled, I brushed the top of the loaves with orange marmalade.
The mini loaves are just the right size for school snacks. Stack a couple of mini loaves, wrap in cellophane, tie with a bright coloured ribbon and add to a gift food basket. To offer as a hostess gift, leave the mini loafs in the pan, cut a square of basket wrap 2-3 times the size of the mini loaf pan and place mini loaf pan in the centre of the square. Gather the ends of the basket wrap on top of the mini loaf pan and tie with brightly coloured ribbon.
Dorie Greenspan has included a few ‘playing around’ options with the so be sure to visit the Tuesdays with Dorie Bakers to view what option they chose to make.
This recipe is certainly a keeper in my family.
French Yogurt Cake with Marmalade Glaze
Ingredients
- 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
Getting Ready:
- 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.
Playing Around:
Layered and Round French Yogurt Cake
For a cake that’s just a little dressy – a cake like the ones my French friends make for their children’s birthdays – make the cake in a buttered 9-x-2-inch round pan, baking it for 35-40 minutes. When the cake is cool, use a a serrated knife to cut it horizontally into two layers. You can fill and frost the cake with whatever strikes your fancy, but it’s lovely filled with Lemon Cream (Page 461) or spread with jam or curd and frosted with sweetened whipped cream. Or turn the cake into a strawberry shortcake: Spread the cut layer with strawberry jam, cover it with sweetened whipped cream and top with cut berries. Place the remaining layer atop the berries, and finish the cake with clouds of shipped cream and a circle of big, beautiful whole berries.
Riviera Yogurt Cake
Replace the whole-mild with the same of thick strained yogurt. (To strain, line a sieve with a double thickness of dampened cheesecloth, add the yogurt, put over a bowl, cover and refrigerate overnight.) I use Total Greek Yogurt with 2% fat, which doesn’t need to be strained. Substitute olive oil for the vegetable oil. And, to complete the Riviera flavors, add 1/2 tablespoon finely minced fresh rosemary of 1 tablespoon finely minced mint to the bowl when you are rubbing the sugar and zest together.
Di says
Great pick this week! I like your idea of making mini loaves. I agree–this one is a keeper. =)
Marie says
Thanks so much for picking such a delicious recipe for us to bake this week! Your little cakes look wonderful! I just loved this recipe!
Cristine says
Thanks for choosing this weeks recipe! Your mini loaves are too cute!
Jin Hooi says
Thanks for choosing this recipe, it was great !!
Marthe says
This was a great pick, thank you sooo much!! I really loved this recipe. Your mini loafs are adorable!
Jayne says
I’m so glad you chose this recipe – I loved it! I made mini loaves as well.
Audrey says
Liliana, thank you so much for picking this! I know it’s going to be one of my favorite recipes…and I’ll make it again and again.
Audrey
chocolatechic says
This was such a great pick.
Thanks so much.
dorie says
the cakes look adorable as mini-loaves — how much fun to have those in a lunch box!
Sarah says
This was a *great* recipe, and I love your little mini-loaves! They look amazing. 🙂
Linda says
Your mini loaves are adorable — any kid should be so fortunate to get one of these babies in their brown bag lunch! Thanks for a gret pick…I loved this recipe!
Amanda says
Thank you for choosing this! I LOVED this cake, it smelled so good while cooking and tasted wonderful 🙂 I paired it with simple lemon curd. YUM!
Lauren says
This is a really good piece of cake. We loved it at my home…my son says it’s better than Starbucks pound cake. Now that’s a compliment. Great selection. Thanks.
LyB says
I was so happy you chose this, I almost picked it when it was my turn! It’s a keeper here too, it’s just fantastic. Your mini loaves look delicious. 🙂
spike. says
Great pick, thanks! I’ll be making this recipe again and again. Your little cakes look perfect!
n.o.e says
I’ve been dying to bake this recipe, so I’m so glad you chose it! I made the Riviera version and it was yummy. I love that you didn’t strain the marmalade – next time I’m going to do it that way.
Nancy
farah says
I love your mini loaf pans – they are adorable!
This was a great pick, absolutely delicious! Thank you for the great pick 🙂
dharmagirl says
hi liliana–thanks for choosing such a delicious recipe:) your mini cakes are adorable!
Kayte says
Great recipe…and I love your little mini-loaves, they are adorable. Going there with that soon…thanks for picking such a great recipe this week!
rainbowbrown says
Your small loaves are perfect looking. Thanks for a great choice!
Gretchen Noelle says
Wonderful pick, I really enjoyed it!
Emily Rose says
Great choice! I loved the cake! Yours look adorable as mini-loaves!
Mary Ann says
Thanks for a great pick! I really like your mini loaves- they turned out great.
Kimberly Johnson says
Great choice this week! I also made mini loaves and they were great!
doughmesstic says
What wonderful choice! I wouldn’t have thought to make it myself, so I appreciate the nudge! I’ll be making it again and again!
Nice job!
Passionate About Baking says
What a delicious choice for TWD. If it wasn’t 10pm, I’d be in the kitchen making this…YUM!!
Jennifer says
This was SUCH a wonderful choice and you did a beautiful job! Thanks again!!!!
Jessica says
I loved this cake, thank you so much for picking it! Your mini loaves are adorable.
kim says
Great pick! Your mini loaves are very cute 🙂
Pamela says
Thanks for a delicious and simple recipe this week. We loved it!
Katrina says
Great pick. Great cake. Great little mini loaves! Thanks for the great one.
April says
thanks for choosing this yummy cake. My family enjoyed it a lot.
Sara says
I loved this cake, and I love yogurt cakes in general. Thanks for a great pick this week 🙂
steph- whisk/spoon says
cute baby-cakes! thanks for a reat pick…this cake is a real favorite of mine!
Annette says
Thanks for making a great pick this week! I love this cake! I can’t wait to taste it on the second day (I don’t know how much better it can get). Your mini loaves are a great idea. 🙂
Isabelle says
merci beaucoup Liliana pour le choix de cette recette 🙂 c’est franchement fabuleux!
Teanna says
Thank you for a FANTASTIC pick! Your mini loaves look great!
Peggy says
Thanks so much for choosing this! I enjoyed making it AND eating it! Great pick.
Stephanie says
You made an amazing selection. Thank you!
Megan says
Thanks for the great choice – although I’ve made this before, I really enjoyed making it again.
pinkstripes says
Your mini-loaves look wonderful.
Thank you so much for selecting this recipe. It was so deliciously easy. I’m definitely making it again. I loved it.
Lady Baker says
Mini loaves-fun!
Thanks so much for choosing what is now one of my very fave recipes of TWD–and in my recipe box! 🙂
jaysfavoritefoods says
Love the mini-loaves! Great choice this week!!!
Gabe's Girl says
This was absolutely a fabulous recipe!!! Thanks so much for picking an awesome one out! Wonderful job you did with yours! Amazing.
Gabe's Girl says
I just wanted to make sure my comment was delivered. I wanted to thank you for choosing this awesome recipe. I really loved it and yours turned out great!
Jules Someone says
Thanks for picking such a great recipe! We really enjoyed it at my house.
Shari@Whisk: a food blog says
I love your minis! Thanks for a great pick!
Heather B says
Great choice! I loved it! Your cake looks fabulous!
Bridget says
You made a great choice! The cake was so easy and so good.
Jill says
Thanks for selecting this cake – I loved it! This would be a great cake to give as a gift!
vibi says
Thank you Liliana for picking that recipe this week, it was a wise choice and very, very much appreciated!
Love the minis! bravo!
Leslie says
Liliana, thanks SO much for a wonderful pick! We just loved it!
Karen says
This was a fantastic recipe! Thanks for choosing it!! We loved it at our house. Love the minis!
Joy says
The orange zest and marmalade sound really good – and the mini loafs are a great idea! Thanks for the pick!
margot says
Thanks for selecting such a wonderful recipe; this is definitely the type of cake I like best, too.
ray-ray says says
i wish i would have thought of using the mini loaf pans!
next time for sure!
TourGuideJenn says
I agree with all of the above! Great pick – nice to have a easy, yummy cake. I really love lemon, and really enjoyed stirring this up (why let the KA have all the fun!).
Thanks so much!
Cakelaw says
What a terrific choice of cake Liliana – I loved it. Your look superb.
Flourchild says
Great pick. my family loved it too. Your loaves look lovley!
bakingwiththeboys says
Great choice. I made the same changes with zest and marmalade that you did. But, I did add chocolate sauce as well.
Connie Weiss says
That looks so delicious and the perfect accompaniment to a pot of tea!
Jess says
Thanks so much for picking this one! I loved it. Your little glazed cakes look wonderful.
Liz says
Great choice, thank you!!
spatulascorkscrews says
Beautiful job! They came out so cute. Now, I can’t wait to try them!
Jaime says
your minis are so cute! thanks for a great pick 🙂
Tracey says
Thanks for a great selection this week Liliana! I loved how simple the cake was to make. It was delicious too!
OLGUIS says
I love yogurt cake its really good.
I try before years ago in Spain that the yogurt cake is very popular.
olga.
TeaLady says
Thanks for this easy, tasty cake. It was soooo good and so quick to make. Great pic. And yours looks really yummy!!
Engineer Baker says
Oh my, what a fabulous choice! My dishwasher thanks you for the small number of bowls too 🙂 I absolutely loved it. Yours looks just perfect!
Johnny The Cook says
I made the cake last night, it was super easy and popular with guests, and I had leftovers for breakfast. Thank you for sharing.