Made in a loaf pan, this delicious cake is a scrumptious cross between pound cake and sponge cake. It’s glazed with a glossy mix of strained marmalade heated with a little water. Although orange marmalade works beautifully, I often use Rose’s Lemon and Lime Marmalade (frequently available at Bristol Farms or Amazon.com).
For the ground almonds, use a food processor to grind slivered almonds to a flour-like consistency.
I like to use this cake like shortcake, topping a slice with whipped cream or ice cream and generous scoops of fresh berries, but it’s also delicious topped with store-bought or homemade lemon curd and clouds of sweetened whipped cream.
French Yogurt Cake with Marmalade Glaze
Serves 8
Ingredients
1 cup all-purpose flour
½ cup ground almonds
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
½ cup plain yogurt (not Greek-style)
3 large eggs
¼ teaspoon vanilla extract
½ cup canola or safflower oil
Glaze:
½ cup marmalade, strained
1 teaspoon water
Directions
Adjust oven rack to middle position; heat oven to 350 degrees. Generously grease an 8½- by 4½-inch loaf pan with butter. Place pan on baking sheet.
Whisk together the flour, ground almonds, baking powder and salt in medium bowl.
In a large bowl, combine sugar and zest; use fingertips to rub zest into sugar until sugar is slightly moist and aromatic. Add yogurt, eggs and vanilla; whisk vigorously until mixture is very well blended. Still whisking, gradually add dry ingredients. Switch to a large rubber or silicone spatula and fold in oil. Scrape batter into prepared pan and smooth top.
Bake 50 to 55 minutes or until cake begins to come away from the side of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Place pan on cooling rack and cool for 5 minutes. Unmold and place on cooling rack right side up. Cool to room temperature.
For glaze: Put marmalade in small saucepan and stir in water. Heat on medium-high, stirring, until jelly is hot and melts. Using a pastry brush, gently brush cake with glaze.
To serve as a riff on strawberry shortcake, cut into eight slices and place in shallow bowls or rimmed plates. Brush cake with high-quality strawberry jam. Top with sweetened whipped cream and sliced strawberries.
Wrapped well, this cake will keep for up to 3 days at room temperature, or it can be frozen without the glaze.
— “Baking From My Home to Yours” by Dorie Greenspan (Houghton Mifflin, $40)
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August 03, 2020 at 11:26PM
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Recipe: French Yogurt Cake with Marmalade Glaze is a versatile dessert - OCRegister
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