French Yogurt Cake with Marmalade Glaze...
...is this week's TWD recipe. Dorie describes it as a cross between pound cake and sponge cake. I knew I was going to like it instantly. One of my favorite childhood memories is winning a pound cake in a cake walk at our school fair when I was seven. Between the excitement of winning, the anticipation of getting home to taste my prize and the simple, sweet flavor, well, I've been a pound cake lover ever since.
This cake is simplicity at its best. All you need is two bowls, a loaf pan, a whisk and a spatula. Oh and measuring cups. It's made with plain yogurt and canola oil, which makes for a very moist cake. I added some ground almonds which is optional. I like the added texture it created. And my top crust was a little crispy making a nice contrast to the moistness of the cake.
The recipe calls for a lemon marmalade glaze. I know I would love this, if only I could find lemon marmalade. I went to a specialty food store, but no luck. So instead I bought a French Pear Fruit Spread. Not the same thing, I know, but it sounded interesting and it was french, imported from France. It was good, but I know being the lemon cake lover that I am, I would prefer lemon. So the next time I make this (and there will be a next time!), I'll make a simple lemon glaze with powdered sugar and lemon juice. At least until I stumble upon some lemon marmalade. The cake would also be delicious with raspberry sauce drizzled over it just before serving and whipped cream. Yum!
Thanks to Liliana of My Cookbook Addiction for choosing this week's recipe. You can find the recipe on her blog and of course in the baking bible from which it came.
I've been MIA the past few weeks due to internet connection problems and travelling. But I'm back and eager to get back to the baking!
The day I started having problems with my internet connection was the day I was going to post about the Devil's Food White Out Cake. I made it, I just didn't get to post about it in time.
This was another delicious cake. I was a little worried about it because one of the other baker's had referred to the frosting as a meringue, which I don't care for. But I found it to be more of a marshmallow-y frosting. All of my life I have disliked marshmallows, until my recent discovery that I like homemade marshmallows, but not store-bought. What can I say? I guess I have refined tastebuds.
I loved the combination of the light, marshmallow-y frosting pared with the rich, devil's food cake. When I first saw the picture of the cake in the book, I thought it was covered by oreo cookies or crushed chocolate wafers, but it was a layer of the cake crumbled! Genius.
I owe thanks to Stephanie of Confessions of a City Eater for choosing this recipe, and of course, Dorie for creating it.
Next week's recipe: Blueberry Crumb Cake!