Made in a loaf pan, this delicious cake is a scrumptious cross between pound cake and sponge cake. It’s glazed with a glossy mix of strained marmalade heated with a little water. Although orange marmalade works beautifully, I often use Rose’s Lemon and Lime Marmalade (frequently available at Bristol Farms or Amazon.com).
I like to use it like shortcake, topping a slice with whipped cream or ice cream and generous scoops of fresh berries. But the cake is very versatile. It is also delicious topped with store-bought or homemade lemon curd and clouds of sweetened whipped cream.
French Yogurt Cake with Marmalade Glaze
Yield: 8 servings
Butter for greasing pan
1 cup all-purpose flour
1/2 cup ground almonds, see cook’s notes
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt (not Greek-style)
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower
1/2 cup marmalade, strained
1 teaspoon water
Cook’s notes: To grind almonds, place slivered almonds (without skin) in food processor; whirl until finely ground.
1. Adjust oven rack to middle position; preheat oven to 350 degrees. Generously grease an 8 1/2-by-4 1/2-inch loaf pan with butter. Place pan on baking sheet.
2. Whisk together the flour, ground almonds, baking powder and salt in medium bowl.
3. In a large bowl, combine sugar and zest; use fingertips to rub zest into sugar until sugar is slightly moist and aromatic. Add yogurt, eggs and vanilla; whisk vigorously until mixture is very well blended. Still whisking, gradually add dry ingredients. Switch to a large rubber or silicone spatula and fold in oil. Scrape batter into prepared pan and smooth top.
4. Bake 50 to 55 minutes or until cake begins to come away from the side of the pan; it should be golden brown and a thin knife inserted into the center will come out clean. Place pan on cooling rack and cool for 5 minutes. Unmold and place on cooling rack right side up. Cool to room temperature.
5. For glaze: Put marmalade in small saucepan and stir in water. Heat on medium-high, stirring, until jelly is hot and melts. Using a pastry brush, gently brush cake with glaze.
6. For serving: If desired, use the cake for strawberry “shortcake.” Cut into eight slices and place in shallow bowls or plates with lips. If desired, brush top with high-quality strawberry jam. Top with sweetened whipped cream and (hulled and cut) fresh ripe strawberries. Finish with more whipped cream.
Advance preparation: Wrapped well, this cake can be prepared 3 days in advance at room temperature. It can be frozen airtight without the glaze.
Source: “Baking From My Home to Yours” by Dorie Greenspan (Houghton Mifflin, $40)