A twist on pound cake made with yogurt and glazed with jam or marmalade when baked. Serve with extra jam and yogurt.
So, I bought another memoir/recipe book on Amazon. (One-click , oh, One-click, you are trouble.) You’ve possibly all heard of it: Molly Wizenberg’s A Homemade Life, born of her wonderful blog, Orangette.
So, I bought another memoir/recipe book on Amazon. (One-click , oh, One-click, you are trouble.) You’ve possibly all heard of it: Molly Wizenberg’s A Homemade Life, born of her wonderful blog, Orangette.
Most touching was Italian Grotto Eggs: A simple recipe for
the breakfast she served her father as he lay dying in their home, with Hospice
care. The book is dedicated to her
father and she shares about him here on her blog.
Once again, so many recipes bookmarked! I haven't made anything sweet in a while so we will start with cake. I liked the idea of the French Yogurt Cake but
Molly mentions the original recipe calling for measurements made with the
actual yogurt pot in France. She had
translated the measurements into cups for the US market in her book. You know I had to find the original
recipe. Oh, my goodness, but there are
hundreds on the internet! I ended
piecing together several to come up with this.
Moist and beautiful, it tastes oddly buttery, for something that has no
butter.
Ingredients
1 cup or
125g all-purpose flour
50g or
nearly 1/2 cup ground almonds
2
teaspoons baking powder
Pinch of
salt
1 cup or
225g sugar
1 large lemon
for zesting
A little
less than 1/2 cup or 110g pot plain whole milk yogurt
3 large
eggs
1 teaspoon
vanilla extract
1/2 cup or
120ml canola oil
1/4-1/3
cup or 75-90g citrus marmalade or other tangy jam for topping
Extra
yogurt and marmalade for serving (optional)
Method
Preheat
your oven to 350°F or 180°C and line a bread pan with baking parchment. (Or butter it liberally. I just think the parchment is easier.)
Mix your
dry ingredients together: the flour, ground almonds, baking powder and salt, in
one bowl.
Zest your
lemon into your actual mixing bowl and then add in the sugar. Mix the zest and the sugar together
thoroughly with a fork.
Add the
yogurt, eggs and vanilla to the bowl and whisk vigorously or use the K-beater in
your electric mixer until it is very well blended.
Beat or whisk in the dry
ingredients, then add in the oil gradually, at a very low speed.
Pour the
batter into the pan and drop the pan a couple of times onto your countertop from a few inches high to get rid of the big
air bubbles in the batter.
Slide the
baking pan into the oven and bake 50 to 60 minutes, or until the cake begins to
come away from the sides of the pan.
While the
cake is still hot and in the pan, put your marmalade or jam on top and, as it warms, spread it
around. (I used some jam I made from our
own Japanese plum tree last week. Isn't the color incredible? All natural, just fruit and sugar!)
Serve it
plain or with a spoon of slightly sweetened yogurt and another spoon of
marmalade or jam.
Oh, and let your helper lick out the yogurt pot! He's been so patient.
Enjoy!
