Tuesday, March 17, 2009

TWD: French Yogurt Cake With Marmalade Glaze


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.

Thanks for stopping by!

12 comments:

spike. said...

totally okay for breakfast! Looks great

TeaLady said...

Your logic sounds perfect to me. IT would make a great breakfast. Unfortunately, mine didn't last long to make it to breakfast when I needed it. Looks fantastic.

Rebecca said...

I've got to respect that reasoning! Wish I'd had almond flour. Next time...

Peggy said...

I could definitely eat this cake for breakfast, possibly every day! It is one that could be changed up easily too. Yours looks great.

Mermaid Sweets said...

Wow - that is so cool that you tried so many different styles.

Linda said...

Homemade meyer lemon marmalade? I hope you'll be sharing that recipe, as it sounds fantastic!

I loved this recipe as well.

Leslie said...

This looks beautiful and sounds delicious! I used the last of my Meyer lemons on mine and now I'm sad. :-( I would also love a recipe for Meyer lemon marmalade!

Tracey said...

Wow, you really went all out on this one! Great job on the variations!

Annette said...

I like your kind of reasoning! ;) Your cakes look great! I really liked this recipe and will definitely make it again.

Jennifer said...

Wow, that sounds like some great reasoning to me! I wonder if it would work for icecream, too... it's got milk, you serve it in a bowl....

cakeflower said...

I'm glad I'm not the only one able to reason my way into eating this for breakfast! I'm all about the ice cream now...

I'll post the meyer lemon recipe this week hopefully!

Thanks for the lovely comments!

cakeflower said...

Linda and Leslie...you can find the recipe I used here:
http://marthaiaint.blogspot.com/2009/01/still-working-on-those-lemons.html

Thanks!