French Yogurt Cake With Marmalade Glaze
- Total Time
- About 1 hour and 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1cup all-purpose flour
- ½cup ground almonds (or, if you’d prefer, omit the almonds and use another ½ cup all-purpose flour)
- 2teaspoons baking powder
- Pinch of salt
- 1cup sugar
- Grated zest of 1 lemon
- ½cup plain yogurt
- 3large eggs
- ¼teaspoon pure vanilla extract
- ½cup flavorless oil, such as canola or safflower
- ½cup lemon marmalade, strained, for glazing the top (optional)
- 1teaspoon water, for glazing the top (optional)
Nutritional analysis per serving (8 servings)
392 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 58 grams carbohydrates; 1 gram dietary fiber; 38 grams sugars; 5 grams protein; 155 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8½-x-4½-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you’re using them, baking powder and salt and keep near by as well.
- Step 2
Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You’ll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
- Step 3
Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
- Step 4
To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
- Storing: Wrapped well, you can keep the cake at room temperature for at least 4 days and, like many pound cakes, it will be better one day later than it was the day it was made. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months; glazed it’s best not to freeze the cake.
Private Notes
Comments
This is the standard "plain" cake at my house. Over the years I have - decreased the oil to 1/3 cup; subbed sour cream or creme fraiche for the yogurt; used greek yogurt (full fat, low fat, non-fat); subbed orange or grapefruit zest for lemon, and served with matching fruit compote; added candied ginger or shredded unsweetened coconut; subtracted the zest and increased the vanilla to 2 tsp. - all good! The texture changes a little with each swap, but it is always a darn good cake!
Can any of you experience bakers suggest how to swap in butter for the oil? I don't like the texture of oil cakes, but like the idea of this slightly sour one. (I got flagged and scolded for posting on a recipe that I had not made yet, but I assume open questions are allowed...or should be).
Step 3 mentions a round pan. What size? 8" 9" Strange it's never mentioned except in baking timing.
Used almond meal, 3/4 c. sugar, 1/2 tsp. orange oil, sour cream, Trader Joe's Seville marmelade (fine cut) unstrained. Baked 45-50 minutes. Haven't tried it yet, but t looks and smells great.
10 stars, I had a half a lemon so used it and I had lemon olive oil. I used a 1/4 C of lemon oil and a 1/4 of vegetable oil along with the zest of a half a small lemon. Reduced sugar to 3/4 C. will try 1/2 C next time. Used the juice from the half a lemon, some OJ and 3/4 powdered sugar for glaze. 1 1/2 all purpose flour, make sure you mix in baking powder and salt at beginning, so you don't have to stir it in later, that's a recipe writing mistake why not say add it to flour, Superb.
Excellent flavor and texture and quick to prepare. I used a smaller size bundt pan (approximately 48oz or 850ml) rather than a loaf pan, then after cooling dusted it with powdered sugar. It was a thing of beauty and a perfect base for fresh strawberries and whipped cream.
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