Post by amarante on Oct 8, 2016 19:26:06 GMT -5
This was a nice simple cake with good flavor and texture.
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE
Source: Jackson, Sally. “Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4 TO 6
This lovely moist cake has a texture somewhere between a muffin and a loaf cake, or quick bread. Traditionally, the cake’s ingredients were all measured using the empty yogurt container as a guide; I love the history, but I’m sticking with the cups and teaspoons I’m familiar with! A simple glaze of bright orange marmalade and Grand Marnier reinforces the delicate orange flavor of the zest in the batter.
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly, plus more for the pan
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 cup plain whole milk Greek yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest
½ teaspoon pure vanilla extract
¼ cup canola oil
¼ cup orange marmalade
1 tablespoon Grand Marnier
1 // Preheat the oven to 350°F. Butter an 8½ × 4¼-inch light-colored loaf pan.
2 // Sift the flour, baking powder, and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter, and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture. Transfer the batter to the prepared pan.
3 // Put the pan on a baking sheet and bake on the middle rack of the oven until the cake begins to pull away from the sides of the pan 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. Cut around the edges of the pan to loosen the cake. Turn the cake out onto the rack, turn upright, and let cool completely.
4 // Stir the marmalade and Grand Marnier together 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 before cutting the cake into slices and serving.
.
ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE
Source: Jackson, Sally. “Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend.
SERVES 4 TO 6
This lovely moist cake has a texture somewhere between a muffin and a loaf cake, or quick bread. Traditionally, the cake’s ingredients were all measured using the empty yogurt container as a guide; I love the history, but I’m sticking with the cups and teaspoons I’m familiar with! A simple glaze of bright orange marmalade and Grand Marnier reinforces the delicate orange flavor of the zest in the batter.
4 tablespoons (½ stick) unsalted butter, melted and cooled slightly, plus more for the pan
1½ cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 cup plain whole milk Greek yogurt
1 cup sugar
3 large eggs
2 teaspoons grated orange zest
½ teaspoon pure vanilla extract
¼ cup canola oil
¼ cup orange marmalade
1 tablespoon Grand Marnier
1 // Preheat the oven to 350°F. Butter an 8½ × 4¼-inch light-colored loaf pan.
2 // Sift the flour, baking powder, and salt into a medium bowl. Combine the yogurt, sugar, eggs, orange zest, vanilla, butter, and oil in a large bowl and whisk until well blended. Gradually whisk in the flour mixture. Transfer the batter to the prepared pan.
3 // Put the pan on a baking sheet and bake on the middle rack of the oven until the cake begins to pull away from the sides of the pan 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. Cut around the edges of the pan to loosen the cake. Turn the cake out onto the rack, turn upright, and let cool completely.
4 // Stir the marmalade and Grand Marnier together 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 before cutting the cake into slices and serving.
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