marmalade-glazed yogurt cake
It’s been a dreary couple of days so to cheer myself up I baked a cake yesterday evening for afters. This is a great cake to put together on the spur of a moment as it uses things that can usually be found in your fridge or pantry. The yogurt makes the cake nice and moist without the need for butter, and if you wish to make it even healthier you can substitute the vegetable oil with an extra 1/2 cup of yogurt. For the glaze use whatever fruit marmalade or preserve you have on hand, if you don’t have any you can do without but I do think the glaze adds a welcome touch of sweetness.
Marmalade-Glazed Yogurt Cake
(adapted from a Bon Appétit recipe)
makes 1 loaf cake
1 cup greek-style yogurt
1 cup caster sugar
1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
grated zest of one lemon
1/4 tsp vanilla extract
1/3 cup vegetable oil
3 large eggs
4 tbsp marmalade
butter (for greasing)
Preheat oven to 180°C (350°F).
Sift flour, baking powder, and salt into a bowl and set aside. In a large mixing bowl combine the yogurt, sugar, eggs, lemon zest, and vanilla extract and whisk until well blended. Gradually whisk in dry ingredients, then fold in the oil with a spatula (make sure the oil is well incorporated into the batter or your cake may come out a little greasy).
Pour batter into a buttered loaf tin and place onto a baking sheet. Place on the middle rack of the oven and bake for 50-55 minutes. When the cake starts to pull away from sides of tin and a skewer inserted into centre comes out clean, it’s ready.
Place cake (in the tin) on a rack to cool for 5 minutes, then turn it out onto a rack (run a knife between the cake and the sides of the tin to help release it). Turn cake upright on rack and leave to cool completely.*
Heat the marmalade and 1 tsp water in small saucepan over a medium flame until the marmalade has melted. Brush the hot glaze over the cake. Let glaze cool and set. Slice and eat!
* cake can be made 1 day ahead, just wrap in foil or cling film and store at room temperature.
~ by gourmettraveller on January 12, 2010.