I had previously made this cake and talked about it here, so when Liliana of My Cookbook Addiction revealed her choice for this week's Tuesdays with Dorie, I was excited to write a little more and have it count for something other than what I've been eating lately. This recipe can be found on pages 224-225 in Dorie's book.
This cake is more like a sweet bread or pound cake if you will...but without the all the butter. It has been lightened up with yogurt and a little oil making me think I could actually be eating something healthy. My reasoning goes something like this: I eat yogurt for breakfast...there is yogurt in the cake. I eat marmalade for breakfast...there is marmalade on this cake. I eat bread for breakfast...this is baked in a bread pan. Hence, this must be good for breakfast! My reasoning makes for one tasty breakfast!!
I had 2 different types of yogurt in my fridge...nonfat plain yogurt and a thick Greek yogurt from TJ's. Why not make 2 loaves and use the playing around method too!
My first loaf was made according to the recipe in the book. I used the almond meal, plain yogurt and orange marmalade. I couldn't find lemon marmalade anywhere and hadn't made my Meyer Lemon Marmalade yet so I just went with the orange. Dorie says to strain the marmalade but I like the bits of orange so I skipped that part. I love how you can see the flecks of almond meal in the cake. This was so good I had to drop half a loaf at a friend's house to get it away from me.
My second loaf was made substituting the all-purpose flour for the almond meal, olive oil for the canola oil and thick Greek yogurt for the regular plain yogurt. This loaf was a little higher than the first loaf and looks more like a bread. I didn't glaze this one as it is still in my freezer!
My third loaf was made substituting whole wheat flour for the all-purpose flour and then back to the regular plain yogurt and canola oil. This one turned out a little more dense and flatter than I would have liked...it's in the freezer too. (No picture of this one)
When I defrost these, I will have a chance to use the lemon marmalade I made a few weeks back...I think that will be mighty tasty on the olive oil/Greek yogurt loaf.
Check over here to see what the rest of the bakers created.