Best 5 French Yogurt And Marmalade Cake Recipes
Indulge in a delightful culinary journey with the French Yogurt and Marmalade Cake, a symphony of flavors that will tantalize your taste buds. Originating from the heart of France, this delectable cake is a fusion of tangy yogurt, vibrant marmalade, and a hint of almond extract, all enveloped in a tender and moist crumb. It's a perfect treat for any occasion, be it a cozy breakfast, an afternoon tea party, or a special dessert. Embark on this delightful baking adventure with three variations of the classic recipe, each offering a unique twist to satisfy every palate. From the original French Yogurt and Marmalade Cake with its zesty orange marmalade to the tantalizing Lemon Yogurt and Blueberry Cake bursting with citrusy goodness, and the exquisite Chocolate Yogurt and Raspberry Cake boasting rich cocoa and tart raspberry flavors, there's a perfect variation for every sweet tooth. These recipes promise an explosion of flavors and textures, leaving you with a lingering desire for more.
Check out the recipes below so you can choose the best recipe for yourself!
FRENCH YOGURT AND MARMALADE CAKE
The cake was extremely moist because of the oil added to the batter, which allowed the light citrus flavor of the zest to shine through. The yogurt also adds some moistness and a slight tang.
Provided by patriciamercer84
Categories Breads
Time 1h
Yield 1 loaf, 8 serving(s)
Number Of Ingredients 12
Steps:
- Center a rack in the oven and preheat the oven to 350 degrees F. Generously butter an 81/2-x-41/2-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, 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.
Nutrition Facts : Calories 345.7, Fat 19, SaturatedFat 2.2, Cholesterol 71.7, Sodium 144.5, Carbohydrate 39.4, Fiber 1.1, Sugar 26, Protein 5.8
FRENCH YOGURT CAKE WITH MARMALADE GLAZE
In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.
Provided by Emily Weinstein
Categories dessert
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-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.
- 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.
- 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.
- 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.
Nutrition Facts : @context http, Calories 342, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 26 grams, TransFat 0 grams
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE
Steps:
- Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
- Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
- Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
- Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.
YOGURT-MARMALADE CAKE
Make and share this Yogurt-Marmalade Cake recipe from Food.com.
Provided by Redsie
Categories Breads
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Spray loaf pan with nonstick baking spray.
- Sift together flour, baking powder, and salt. Set aside.
- In a separate bowl, mix together yogurt, sugar, eggs, vanilla, lemon zest, and canola oil until just combined.
- Pour over dry ingredients and mix until just combined; do not overbeat.
- Pour into loaf pan and bake for 45 minutes.
- Remove and allow to cool slightly. Remove from pan.
- While cake is cooling, pour marmalade into pan. Heat until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then pour slowly over the top of the cake, allowing icing to pool around the sides.
YOGURT CAKE WITH MARMALADE GLAZE
Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.
Categories Cake Citrus Breakfast Brunch Dessert Bake Yogurt Jam or Jelly Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 11
Steps:
- Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
- Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
- Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.
Tips:
- Use good quality yogurt and marmalade for the best flavor.
- Be sure to use unsalted butter and cream cheese to avoid making the cake too salty.
- Cream the butter and sugar together until light and fluffy, this will help to incorporate air into the cake and make it light and airy.
- Add the eggs one at a time, beating well after each addition.
- Fold in the flour and baking powder gradually, until just combined. Overmixing will make the cake tough.
- Pour half of the batter into a greased and floured 9x13 inch baking pan. Swirl the marmalade over the batter. Top with the remaining batter and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting.
- For the frosting, beat the cream cheese and butter together until smooth. Add the yogurt and vanilla extract and beat until light and fluffy. Add the powdered sugar one cup at a time, until the frosting is thick and spreadable.
- Frost the cooled cake and enjoy!
Conclusion:
This French yogurt and marmalade cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is light and fluffy, with a tangy and sweet marmalade filling. The cream cheese frosting is rich and creamy, and it perfectly complements the cake. This cake is sure to be a hit with everyone who tries it!
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