Sunday, March 1, 2009

Yogurt Marmalade Cake

This dessert is delicious, adding the yogurt in the bread makes it very moist and soft. In doing this again, I would probably experiment with the glaze a little bit, mine came out rather thick.

1 1/2 cups flour
1/2 tsp salt
2 tsp baking powder
1 heaping cup of plain yogurt
1 cup sugar
3 eggs
1 tsp vanilla
Zest of 1 lemon
1/2 cup canola oil

1/2 cup orange marmalade
1/4 cup yogurt

Preheat oven to 350. Sift together flour, baking powder and salt and set aside

In a different bowl, mix yogurt, sugar, eggs, vanilla, lemon zest and oil until combined. Pour wet mixture over dry ingredients and stir until just combined; do not over beat (may be a bit lumpy)

Pour the mixture into a prepared loaf pan and bake for 45 minutes. Remove from oven and allow to cool slightly. Remove from pan. While cake is cooling, pour marmalade into a sauce pan and heat on low until melted, stirring occasionally. Add yogurt to pan and turn off heat. Stir to combine, then slowly pour over the top of the cake, allowing icing to pool around the sides.

1 comment:

Jessy said...

Thanks for this, I made something a bit similar today using this recipe as a starting point:)
(I added marmalade, stem ginger and wholemeal flour and ommitted the vanilla. Oh and put them in muffin cases, delish!) Thanks!!!