I've seen a lot of this cake around the blogosphere lately, because the TWDers recently baked it. I had some yogurt in the fridge that needed to be used (since I ran out of granola, no more yogurt parfait for breakfast). This recipe looked perfect. However, after baking it I agree with a lot of the TWDers who thought this cake was kind of plain. It's not bad. It's not outstanding. It's just so so. I figured it would be when the recipe only called for 1/4 teaspoon of vanilla. I did leave out the lemon zest (which probably accounted for most of the flavor), but I added 1/4 teaspoon of almond extract. It might have been better if I had topped it with the suggested lemon glaze, but I wasn't in the mood for lemon. I totally agree with Steph from Obsessed With Baking about it benefiting from a little butter! I also followed her advice about mixing the oil in with the sugar and eggs, instead of folding it in at the last step. I didn't have a problem with the texture of the cake, so I know this change isn't why I don't love the cake. It was pretty good with strawberries and lightly whipped cream, but I doubt I'll make it again.
French Yogurt Cake with Marmalade Glaze (from Baking: From My Home to Yours by Dorie Greenspan)
Ingredients
1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour) (I used flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon (I omitted this)
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract (I also added 1/4 teaspoon pure almond extract)
1/2 cup flavorless oil, such canola or safflower
For the Glaze: (I didn't make the glaze)
1/2 cup lemon marmalade, strained
1 teaspoon water
Getting Ready:
Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 8 1/2-x-4 1/2-inch loaf pan and place the pan on a baking sheet.
Whisk together the flour, ground almonds, if you're using them, baking powder and salt.
Put the sugar and zest in a medium bowl and, with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla and whisking vigorously until the mixture is very well blended. Still whisking, add 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.
Bake for 50 to 55 minutes (Mine was done around 45 minutes), or until the cake begins to come away from the sides of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Transfer the pan to a rack and 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 on the rack.
To Make the Glaze:
Put the marmalade in a small saucepan or in a microwave-safe bowl, stir in the teaspoon of the water and heat until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.
