This week's Tuesdays with Dorie (TWD) recipe was chosen by Liliana of My Cookbook Addiction: French Yogurt Cake with Marmalade Glaze. The cake is made from very simple ingredients, with the addition of yogurt to the batter. After it is baked, it's topped off with a sweet and tart marmalade glaze.
The"cake" is actually very similar to pound cake, so you'll want to let it rest for a day before digging in, to allow for all the flavors to come out. I had a slice the day it was made and then again the day after - it was definitely better the day after.
The yogurt ensures that the cake is very moist and the zest rubbed with sugar is very aromatic. I couldn't find any lemon marmalade so I used orange zest and orange marmalade in the recipe. It was fantastic, and perfect for breakfast. I love that you could even see the orange zest in the in each slice!
Although the glaze made the cake a bit sticky and messy to eat, I absolutely loved it! It also gave the cake a nice pretty shine. Since I already had orange marmalade on hand, I didn't really bother to go find the lemon variety. I was so interested to see some people posting about various other kinds of marmalade... lemon pear marmalade and pink grapefruit marmalade! I am just dying to try those now!
Thanks Liliana, for choosing this cake. If you would like the recipe, you can find it here. Make sure you visit the TWD Blog Roll to see what everyone else thought about this moist, citrusy cake!
- I used orange zest and orange marmalade instead.
- I would put a foil tent over the cake after about 30 minutes - mine browned very quickly in my Pyrex loaf pan.
- Wrapped well, the cake keeps at room temperature for at least 4 days. If you do not glaze the cake, you can wrap it airtight and freeze it for up to 2 months.
- For more tips, click here.