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This week’s Tuesday with Dorie is French Yogurt Cake and was chosen by Liliana of My Cookbook Addiction. Yay Liliana, excellent choice. Yogurt cakes are one of my favorite things to bake, mainly because they are so moist and tasty but not full of saturated fat. I heart low fat baking as it allows me to indulge without gaining a bajillion pounds. (Something else that helps me on the weeks when TWD is a saturated fat party is Ellie Krieger - you should check it out if you are interested in good healthy recipes).
Anyway, this cake fit in perfectly with my ode to the lemon this week (check out my other lemon week posts so far: Lemon Poppyseed Muffins, Lemon Blueberry Souffle Pancakes, Whole Lemon Tart & Pasta Frolla Dough). It is a yogurt cake flavored with lemon and almonds. One of my favorite cakes of all time is Ina Garten’s Lemon Yogurt Cake. Ina’s cake is sweet, moist, and bright, so this yogurt cake had some large shoes to fill. Overall, I think this French yogurt cake got the job done. It had a wonderfully nutty flavor with a nice background hint of lemon. I actually added some almond extract to the cake, which strengthened the nuttiness, and I also served it with some almond pastry cream we had left over from Nick’s first foray into Danish, which you should look for next week. (They were unbelievable). Since I accentuated the almond flavor I also zested 2 lemons in this cake instead of just the one the recipe calls for, because I still wanted the citrus to shine through the nut. Which it did.
The final consensus is that my beloved lemon yogurt cake still has my heart and I prefer it over Dorie’s nuttier cake. That said, I will definitely keep this cake in my repertoire when I am in the mood for something nutty versus something with more citrus flavor. It is a beautiful light cake that is perfect with a nice hot cup of coffee or tea.
Here is the recipe with my adaptations:
Almond Lemon Yogurt Cake
Original recipe by Dorie Greenspan, adapted by Sara at imafoodblog.com
You can see here that I cut off the sides of my cake, and I actually think it looks pretty nice like that with the crumbly cake exposed.
The almond pastry cream, sprinkled with a few blanched almonds, was a perfect accompaniment to this cake. However. after eating more of it the next day I actually liked it better plain.