Welcome back; it’s time for another installment of TWD and I think I’m back on track – for now anyway.
This week Liliana of My Cookbook Addiction selected French Yogurt Cake (on pages 224-225). I have to admit that this recipe somewhat surprised me, in a very good way…
One of the things that I particularly liked about this recipe is how easy it was to make. Very few of my mixing bowls ended up in the sink, which is always a good thing, and I didn’t need to pamper, coddle or otherwise do anything special with the batter.
I did choose to make a few changes to the recipe:
1) I don’t keep plain yogurt in the house so I chose to use raspberry yogurt in my cake.
2) I used vanilla sugar instead of regular granulated sugar.
3) I have yet to discover a marmalade I actually like so I made my glaze using raspberry jam thinned with lemon juice.
I also made one slight mistake. Although I read the recipe through, somehow my brain decided that all of the wet ingredients, including the oil, needed to be well blended and then the dry ingredients added. As far as I can tell changing when the oil was added did not have a negative impact on the end result at all.
As you can see, the pink of the raspberry yogurt didn’t discolor the cake at all. And to be honest I’m not sure that it comes through in the flavor at all either, the lemon is definitely in the forefront. I chose to serve mine with a dollop of whipped cream and a drizzle of the remaining glaze.
The flavor was fresh and bright, I think the lemon-raspberry glaze was an excellent compliment to the lemony flavor of the cake. The cake itself was moist and somewhat dense.
I’m not sure I would necessarily consider this a dessert, but as a part of brunch or maybe a late afternoon snack I think it is delicious.
Please do yourselves a favor; head over to Liliana’s site or pick up Dorie’s book for the recipe and make this cake for your self. If you’d like to see what the rest of the TWD-ers dreamed up for this one, take a peak at the blog roll and enjoy!