HappyTummy              

There couldn’t have been a better pick for this week’s Tuesdays with Dorie group. Dorie’s French Yogurt Cake with Marmalade Glaze showcased bright, tart flavors of lemon, with the tang of yogurt and the fruity notes of olive oil. It was a wonderful complement to the string of sunny days we’ve had in Chicago these past few days.

I chose to make the Riviera Yogurt version of the French Yogurt Cake, which called for Greek yogurt, olive oil and rosemary. Even though I used Faye Total 0% Yogurt instead of a full fat yogurt, I still felt the cake was rich and moist. I used dried rosemary instead of fresh, which was perhaps the only downside to this cake—while the cake emitted a wonderful rosemary aroma while baking, I really couldn’t taste the herb after the cake had cooled and was cut a few hours later.

I also substituted lemon curd for the lemon marmalade, since that’s what I had on hand. The glaze took the cake to a whole different level—it gave the already-tart cake an extra sour kick and kept each bite extremely moist.

The next time I make this, I’ll definitely pull it out of the oven earlier—the sides of the cake nearly burned, even though the center came out perfectly.

Thanks to Liliana of My Cookbook Addiction—check out her blog for Dorie’s original recipe (my adapted version is below). And see all the other TWD bakers’ wonderful creations!

You May Also Like…

• Spelt Pound Cake
• Banana Pineapple Bread

Recipe: French Yogurt Cake with Marmalade Glaze
Adapted from Baking: From My Home to Yours by Dorie Greenspan
Makes 8 servings

• 1/2 cup all purpose flour
• 1/2 cup white whole wheat flour
• 1/2 cup ground almonds
• 2 teaspoons baking powder
• Pinch of salt
• 1 cup turbinado sugar
• Grated zest of 1 lemon
• 1/2 cup 0% Greek yogurt
• 1 cup Egg Beaters
• 1/4 teaspoon pure vanilla extract
• 1/2 cup olive oil
• 1 teaspoon dried rosemary

Glaze:

• 1/2 cup lemon curd
• 1 teaspoon water

Center a rack in the oven and preheat the oven to 350°F. Generously butter an 8 1/2 x 4 1/2 inch loaf pan and place the pan on a baking sheet.

Whisk together the flours, ground almonds, 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, Egg Beaters and vanilla and whisk 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 rosemary and oil. You”ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.

Bake for 45 to 50 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.

For glaze: Put the lemon curd in a small saucepan or a microwave-safe bowl, stir in the teaspoon of water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Wrapped well, the cake keeps at room temperature for at least 4 days. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; it’s best not to freeze the glazed cake.