Best 3 French Yogurt Cake With Marmalade Glaze Recipes
Indulge in the delightful symphony of flavors and textures that is French Yogurt Cake with Marmalade Glaze, a culinary masterpiece that tantalizes the taste buds with every bite. This delectable cake embodies the essence of French pâtisserie, featuring a moist and tender crumb embraced by a luscious marmalade glaze that adds a burst of citrusy sweetness. The recipe is a harmonious blend of simplicity and sophistication, making it accessible to bakers of all skill levels. It utilizes pantry staples like yogurt, flour, sugar, eggs, and butter, while the addition of marmalade elevates the cake to an extraordinary level. Alongside the main recipe, this article unveils a treasure trove of variations to suit every palate. Discover the decadent Chocolate Yogurt Cake, where rich cocoa powder weaves its magic, or embark on a tropical adventure with the Coconut Yogurt Cake, infused with the essence of shredded coconut. For those seeking a healthier alternative, the Gluten-Free Yogurt Cake offers a delightful compromise without sacrificing taste. Each variation promises a unique gustatory experience, ensuring that there's something for every cake enthusiast.
Check out the recipes below so you can choose the best recipe for yourself!
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 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.
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
Tips:
- For a richer flavor, use full-fat yogurt and butter.
- Make sure the yogurt and butter are at room temperature before you start baking.
- If you don't have a mixer, you can whisk the batter by hand.
- Be careful not to overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before glazing it.
- For a glossier glaze, brush the cake with additional marmalade after it has cooled.
Conclusion:
This French yogurt cake with marmalade glaze is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and fluffy, with a tangy sweetness from the yogurt and marmalade. The glaze adds a beautiful shine and extra flavor to the cake. Whether you are serving it for breakfast, brunch, or dessert, this cake is sure to be a hit.
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