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!

Not today....

Isabelle of Les gourmandises d’Isa chose Dorie’s Arborio Rice Pudding for this week’s TWD.

I love rice pudding...with lots of whipped cream on the top..however, it was not meant to be this week. My oldest son has a week a minimum days along with a parent teacher conference Tuesday afternoon and some babysitting for other some moms thrown in, it just didn't happen.

So I leave you with this..my French Yogurt Cake with Marmalade Glaze. This was so freakin' good! I actually made three loaves. The first was the recipe in the book...except in place of lemon marmalade (which I couldn't find to save my life) I used orange marmalade. The second loaf was made with whole wheat flour, omitting the ground almonds. The third loaf was made with olive oil in place of the flavorless oil and plain Greek yogurt. The second and third loaves are wrapped up tight in the freezer so I can't tell you how they taste. The first loaf was devoured in a day....so good. I'll let you know how the others taste once they have been eaten!

I'll be back next week with the Thanksgiving Twofer Pie.

Check out the TWD Blogroll to see what the rest of the group had to say!