Recipe: French Yogurt Cake with Marmalade Glaze is a versatile dessert - OCRegister

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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).

I like to use it like shortcake, topping a slice with whipped cream or ice cream and generous scoops of fresh berries. But the cake is very versatile. It is also delicious topped with store-bought or homemade lemon curd and clouds of sweetened whipped cream.

French Yogurt Cake with Marmalade Glaze

Yield: 8 servings

INGREDIENTS

Butter for greasing pan

Cake:

1 cup all-purpose flour

1/2 cup ground almonds, see cook’s notes

2 teaspoons baking powder

Pinch of salt

1 cup sugar

Grated zest of 1 lemon

1/2 cup plain yogurt (not Greek-style)

3 large eggs

1/4 teaspoon pure vanilla extract

1/2 cup flavorless oil, such as canola or safflower

Glaze:

1/2 cup marmalade, strained

1 teaspoon water

Cook’s notes: To grind almonds, place slivered almonds (without skin) in food processor; whirl until finely ground.

French Yogurt Cake with Marmalade Glaze can be served with fresh berries and either ice cream or whipped cream. (Photo by Cathy Thomas)

PROCEDURE

1. Adjust oven rack to middle position; preheat oven to 350 degrees. Generously grease an 8 1/2-by-4 1/2-inch loaf pan with butter. Place pan on baking sheet.

2. Whisk together the flour, ground almonds, baking powder and salt in medium bowl.

3. 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.

4. 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.

5. 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.

6. For serving: If desired, use the cake for strawberry “shortcake.” Cut into eight slices and place in shallow bowls or plates with lips. If desired, brush top with high-quality strawberry jam. Top with sweetened whipped cream and (hulled and cut) fresh ripe strawberries. Finish with more whipped cream.

Advance preparation: Wrapped well, this cake can be prepared 3 days in advance at room temperature. It can be frozen airtight without the glaze.

Source: “Baking From My Home to Yours” by Dorie Greenspan (Houghton Mifflin, $40)

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Jelly cakes that look like tropical islands are the hottest new trend in dessert - Insider - INSIDER

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• Island jelly cakes are the dessert of summer 2020.
• Made to look like tropical island scenes, the ocean is made of gelatin while the islands are made of cake.
• They are pretty challenging and time-consuming to make, but the stunning end result is worth it.
• Visit Insider's homepage for more stories.

With travel put on hold for much of the world this summer, some are looking for other ways to satiate their wanderlust.

Island jelly cakes — cakes that look like intricate ocean scenes — seem to fit this bill, and have become popular among professional and amateur bakers alike.

"When I saw pictures of this new 2020 cake trend emerging I was immediately mesmerized by it and had to try it," Maryam Khan, of New Zealand-based bakery Cakes by MK, said.

The ocean in island jelly cakes, like this one made by baker Maryam Khan, is made of gelatin.

Cakes by MK

Khan said the island-themed creation was one of the trickiest cakes she has made, adding that it took her about two days to achieve.

"It's certainly given me more confidence to think outside the box," she said of working on the cake, pictured above. "I love being able to get creative with my cakes and trying new things that will push me out of my comfort zone."

Elena Ignatenko, who runs a pastry shop out of her home in Krasnodar, Russia, loves how many details can go into island cakes.

She attributes their popularity to "the wow effect they have on everyone."

The cakes can contain lots of details, like shells and coral. This one was made by baker Elena Ignatenko.

Elena Ignatenko

Anna Filatova, a pastry chef at Sweet Land Cake in Moscow, Russia, was inspired to create an island jelly cake after a trip to Thailand earlier this year.

"The beauty of this country was really fascinating, and the Phi Phi Islands were the main inspiration," she said. "I wanted people to enjoy the beauty of this place, even if it was a piece of cake."

Filatova said she has also made cakes based on real islands in Finland, French Polynesia, and the Caribbean.

Anna Filatova takes inspiration from real islands she has visited.

Sweet Land Bakery

Making a jelly cake requires creativity — and precision   

Most jelly island cakes are made with blue-dyed gelatin for the ocean, actual cake for the islands, crumbled cookies or nuts as sand, and chocolate ganache, marzipan, or modeling chocolate for the details, such as shells and coral. 

To make a jelly island cake, you bake a cake, shape it into an island, and then surround it with a cake ring and plastic sheet, in which you pour the jelly.

If you're adding coral and other accoutrements, you need to drop them in before the jelly hardens. 

In some cases, nuts are crushed to look like sand.

Elena Terentyeva

Even professional bakers admit they have had a hard time getting it right

Elena Terentyeva, who runs a pastry shop out of her home in Moscow, Russia, said she tried her hand at making one of these cakes (pictured below) because she was bored, and desperate for a beach holiday.

To date, she's made three such intricate cakes, studying photos of islands, marine life, and coral before getting started.

She says the most difficult part for her is to not "overload the cake with details," as she said she wants to add absolutely everything, from seashells to corals to marine life.

Patience is key in allowing the jelly to cool and harden properly.

Elena Terentyeva

Filatova describes the process as "painstaking," and says it's "probably the most complicated" kind of cake she has ever attempted.

She said that the hardest part is making the colors and textures realistic.

The colors and textures are incredibly realistic.

Sweet Land Bakery

For Khan, however, the challenge was removing the cake ring once the jelly set. She said it was so "nerve-wracking" that she would have cried if the ring hadn't come out properly.

This happened to Terentyeva, whose jelly hadn't set properly when she tried to remove the ring on her first attempt. She said her faux ocean spilled all over her floor.

Many are based on real islands.

Sweet Land Bakery

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